I'm thinking about smoking a duck for Tgiving. Any recipes or advice is
welcome.

Tom in Howell, NJ

"Tom Puskar" wrote:
I'm thinking about smoking a duck for Tgiving. Any recipes or advice is
welcome.

Tom in Howell, NJ

After frying to crisp the skin, I smoked a couple like this, but can't find
the method. Good luck. ENJOY!

Danish Roast Duck

Ingredients:

1 Duck (cleaned about 2 - 2 1/2 kg, 4-5 pounds)
salt, pepper
2-3 apples
100 gr/4 oz prunes
water, thickener

Procedu

Peel apples and slice into boats.
Rub the duck inside and outside with coarse salt and pepper.
Fill the duck with apple pieces and prunes. Close it up.
Place a grill over the roasting pan. Place the duck on the grill, breast
faced up.
Fry 20 minutes at 225 C/440 F.
Remove the fat from the pan and pour in some water.
Adjust the heat to 170 C / 340 F and fry it the remaining 1½-2 hours.
"Drip" it a few times (pour some water over it).

Use the stock in the pan for gravy:

Remove the floating fat and thicken the stock with flour shaken with
water or milk or cornstarch dissolved in cold water, add browning, salt,
and pepper to taste. Boil at least 2 minutes while stirring.

Serve with white potatoes or sugar browned potatoes (melted sugar and
butter on a hot pan; heat and turn the boiled potatoes in it), the
apple-prunes, and pickled red cabbage.

Red wine: Rioja Reserva, e.g. Conde de Valdemar or Viña Tondonia.

Refrigerate the duck fat (schmaltz) and smear it on yer toast!

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
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Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

Tom Puskar wrote:
I'm thinking about smoking a duck for Tgiving. Any recipes or advice is
welcome.

Tom in Howell, NJ


I smoked a couple ducks two weeks ago, and they came eout excellent. I
rubbed them, and smoked them for 3 1/2 hours, and they were very tender
and done. I usually brine them overnight, but I forgot this time.

I'm doing a duck for 'T' Day. It's going to get two days in Hound's brine. The
cavity will be stuffed with citrus rinds from the brine. Then it will be cooked
with lump and orange for smoke to about 165°F in the plumpest part of the
bird. I favor a low salt cajun mixture for all around rub. I wouldn't grill with it
though. I'll cook between 275° and 325°F only because my pit likes that
range without undue fussing with it. 325° to 350° would be better.

--
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"Brick" wrote:
I'm doing a duck for 'T' Day. It's going to get two days in Hound's
brine. The cavity will be stuffed with citrus rinds from the brine. Then
it will be cooked with lump and orange for smoke to about 165°F in the
plumpest part of the bird. I favor a low salt cajun mixture for all
around rub. I wouldn't grill with it though. I'll cook between 275° and
325°F only because my pit likes that range without undue fussing with it.
325° to 350° would be better.

Why so high? 145 internal should be fine, IMHO.

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

wrote:

"Brick" wrote:

I'm doing a duck for 'T' Day. It's going to get two days in Hound's
brine. The cavity will be stuffed with citrus rinds from the brine. Then
it will be cooked with lump and orange for smoke to about 165°F in the
plumpest part of the bird. I favor a low salt cajun mixture for all
around rub. I wouldn't grill with it though. I'll cook between 275° and
325°F only because my pit likes that range without undue fussing with it.
325° to 350° would be better.


Why so high? 145 internal should be fine, IMHO

Well, sorta. Some duck *breast* can be cooked that way (145 F, medium rare)
like pekin, muscovy, etc, (not wild) but the rest of the bird should be
cooked all the way through, lest it be chewier than shoe leather. Legs,
thighs, etc need to be cooked to at least 165 F.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Just picked up a 6 lb fresh duck. Plan to brine it over night Sat and BBQ
it Sunday. What's Hound's brine? I found a recipe for a brine for chicken
(which I'm also gonna BBQ Sunday) which I was planning to use. Basic
salt/sugar/spices brine.

I also saw some instructions which suggest steaming both the duck and
chicken before BBQing. Any comments form this group?

Thanks for all the good advice. I'm having a ball!

Tom in Howell, NJ


"Brick" wrote in message
...
I'm doing a duck for 'T' Day. It's going to get two days in Hound's brine.
The
cavity will be stuffed with citrus rinds from the brine. Then it will be
cooked
with lump and orange for smoke to about 165°F in the plumpest part of the
bird. I favor a low salt cajun mixture for all around rub. I wouldn't
grill with it
though. I'll cook between 275° and 325°F only because my pit likes that
range without undue fussing with it. 325° to 350° would be better.

--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

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News==----
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Tom Puskar wrote:

Just picked up a 6 lb fresh duck. Plan to brine it over night Sat and BBQ
it Sunday. What's Hound's brine? I found a recipe for a brine for chicken
(which I'm also gonna BBQ Sunday) which I was planning to use. Basic
salt/sugar/spices brine.


Brining is less important for dark meat birds such as duck,
but it is still worth doing IMO. You can google for hounds
brine if no one chimes in with it, it's all over the archives
in this group.

I also saw some instructions which suggest steaming both the duck and
chicken before BBQing. Any comments form this group?

Steaming is something a crutch, don't bother with it.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On 18-Nov-2005, "Tom Puskar" wrote:

Just picked up a 6 lb fresh duck. Plan to brine it over night Sat and BBQ
it Sunday. What's Hound's brine? I found a recipe for a brine for chicken
(which I'm also gonna BBQ Sunday) which I was planning to use. Basic
salt/sugar/spices brine.

I also saw some instructions which suggest steaming both the duck and
chicken before BBQing. Any comments form this group?

Thanks for all the good advice. I'm having a ball!

Tom in Howell, NJ

Hound's Citrus Brine may be found in the FAQ. It's a PITA to put together,
but it's superb. Sometimes I Brine, sometimes not. Sometimes I smoke
and othertimes I grill.

Steaming is popular in Chinese cuisine. I don't steam fowl under any
circumstances. I can't think of a single reason to steam a bird before
BBQ'ing it.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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Made the duck today--actually a duckling. Also made a chicken and some
bratwurst.

I used the Hound's brine for the chicken but not the duck.

All came out well but I left the brat on too long and they are a bit over
done.

the chicken and duck were great but I didn't realize how little meat was on
a 6 lb duckling--hardly worth the price, charcoal and time it takes to make
it. I'm glad I made others with it.

Thanks to all for the suggestions but I think I'll stick to chicken and
ribs.

Cheers and Happy Thanksgiving to all.

Tom in Howell, NJ

"Brick" wrote in message
...

On 18-Nov-2005, "Tom Puskar" wrote:

Just picked up a 6 lb fresh duck. Plan to brine it over night Sat and
BBQ
it Sunday. What's Hound's brine? I found a recipe for a brine for
chicken
(which I'm also gonna BBQ Sunday) which I was planning to use. Basic
salt/sugar/spices brine.

I also saw some instructions which suggest steaming both the duck and
chicken before BBQing. Any comments form this group?

Thanks for all the good advice. I'm having a ball!

Tom in Howell, NJ

Hound's Citrus Brine may be found in the FAQ. It's a PITA to put together,
but it's superb. Sometimes I Brine, sometimes not. Sometimes I smoke
and othertimes I grill.

Steaming is popular in Chinese cuisine. I don't steam fowl under any
circumstances. I can't think of a single reason to steam a bird before
BBQ'ing it.
--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

----== Posted via Newsfeeds.Com - Unlimited-Unrestricted-Secure Usenet
News==----
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Newsgroups
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