Unlike most wild game, duck actually has a larger layer of fat than other farm raised poultry birds. Preparation Time: about 15 minutes Brining Time: 6-24 hours Smoking Time: 1 1/2 - 2 hours Serves: 6-8 Ingredients. Smoking will not help you. Once I removed the duck from the smoker the goose thighs were left in the smoker for another hour and a half. Cooking The Duck (Evening) In a preheated kitchen oven at 350°F, place duck on an elevated wire rack inside a pan. Slice and serve with lentils. Duck Doneness Temperature. The pan should be at least one inch deep to collect the melted fat. It allows the smoke to flow more easily throughout the body cavity). We take pride in creating the best tasting smoked & cured meat products and sharing them with you. If you don’t want to bother with fancy syrup, boil down regular maple syrup by half; it’s close, but not the same. So, whatever you have on hand (be it mallard, wood, cannie or speck) should work, as long as it’s not ultra-lean. Duck is ideally eaten medium rare, but if you prefer well done, take them … If you want to eat the smoked duck for a Sunday dinner or whatnot, you can skip the brining — unless your duck is pretty lean, in which case the brine can help the meat stay moist. If you plan on serving the smoked duck for dinner, go with a hotter temperature, between 250 to 275°F. Geoduck — pronounced gooey-duck — is a large clam with a mild flavor, a firm texture and an appetizing golden color. This is going to be different from your usual dinner preparation. While curing, rub all surfaces many times again. As for flavors, I am in love with the combination of smoke, duck, salt and maple. Smoked meat is damn good, and smoked, fatty meat is even better. If buying duck at a grocery store, avoid ones that have been pumped with brine, or they will taste much too salty. When smoked, allow to cool completely, then carve. The s… Step 1: To Start You’ll Need to Crush 3 to 4 Cloves of Garlic. Again, use your imagination. Serve cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear in a pan. Wood is another choice you will need to make. Stuff body cavity with crumpled newspaper that has been wrapped in paper towels. This brine formula works for whole or halved waterfowl. 1 1/2 tablespoons garlic salt. What is brining exactly? Place the duck breasts into a 225 degree Fahrenheit meat smoker for one or two hours, depending on the size of the breast sections. Domestic ducks and geese are essentially avian pigs, and even wild ducks will have enough fat on them to make it worth some smoke time. You may want to check both breasts and thighs for doneness in case your oven cooks hotter on one side than the other. When smoking duck, it’s best to pluck. In a preheated kitchen oven at 350°F, place duck on an elevated wire rack inside a pan. You are in for a succulent, savory eating experience when you enjoy one of our fresh Pekin Ducks that has been brine-cured, hickory-smoked and fully cooked with … Mix 1/4 cup kosher salt with 4 cups water and submerge your duck in the fridge overnight. Duck offers a bolder flavour than other fowl, like turkey or chicken. When it comes to duck, there are the wild duck variety and then there's the domestic ducks that you normally find in your local supermarket or grocery store. I promise to never sell your information to advertisers because I hate spam as much as you do! If you are smoking a 2.5 lb duck, then divide the ingredients in half. This recipe is designed for wild ducks or geese, but it does work with domestic birds as well. Duck has the same minimum doneness temperature as other poultry—165°F (74°C). Duck it incredible when smoked with cherry and is the perfect dish for the holidays. You can also carve a whole breast, sear the skin side in a frying pan until it crisps again, and serve it with lentils or polenta. This helps rendered fat escape. Set it in a cool, drafty place for a few hours to dry out a bit. I’ve done both. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. As for time, at least 3 hours and up to 6 hours. What to do with the leftover carcasses? It’s weird. That should give you more than enough time to work up an appetite! If you smoke a skinned duck it will be more like jerky and less like a proper smoked duck. These Smoked Duck Breasts from Culver Duck are vegetarian fed, antibiotic and hormone free. But duck needs a higher temperature to render the fat well. Hey there. By Hank Shaw on December 27, 2011, Updated October 28, 2020 - 162 Comments. I need no other flavors in my life, but honey would be good, as would a Cajun rub, something vaguely Indian, chiles, French quatre epices, etc. Allow the duck to cool before carving. At the lowest possible temperature, smoke the duck for around three hours, using a wood of choice (fruit, nut). You will always need a drip pan under the birds, as they will drip fat. Salt and pepper inside and out. Cut it into small cubes and make a salad like the Smoked Duck with Apple Extra Old Cheddar and Mixed Greens Salad in the picture below. Brining changes the structure of meat on a cellular level, hydrating through osmosis and retaining moisture through denaturation caused by a salt-to-protein chemical reaction. Total smoke time for the goose was about nine and a half to ten hours. Fat absorbs the smoke’s flavor better than the meat itself. If that happens, don't blame the duck. Smoked any meat is delicious, but smoked duck is tender, juicy, and … Cut up apples and onions. Place the duck directly on the smoker, close the lid, and allow the duck to smoke for approximately 2 hours, or until it reaches an internal temperature of 160 degrees F. Make sure to use a … Again, total time will depend on your smoker temperature control. To crisp the skin, get your grill or oven ripping hot — 500°F or so — and put the ducks in with a drip pan underneath for a few minutes, until the skin crisps. You’ll have a harder time keeping the meat moist, if you skin the duck. You will find that the domestic ducks have more fat on them and specifically just under the skin. Only smoke plucked birds. Combine the brown sugar, salt, peppercorns, bay leaves, orange zest and juice, beer and water in a 6-quart stockpot and bring to a boil over high heat. Cooking The Duck (Evening) In a … This renders fat pretty well and gets you closer to a crispy skin. Save it, though, and render the duck fat for cooking later. Holly and I spend most of our winter days hunting ducks and geese, and we eat them several times a week over the winter months. I am a big fan of fruit or nut woods, like apple, pecan or walnut. If you have wild waterfowl, follow these guidelines: To brine or not to brine? So are waterfowl. Once your birds have been smoked, they will keep in the refrigerator for up to 3 weeks. It’s simple and with a couple of tricks, you can have it ready to go in a couple of hours. The recipe is Smoked Duck with a Brown-Sugar-and-Soy Glaze, and it comes with a kick. As for time, I prefer 2 1/2 to 3 1/2 hours at this temperature. Dry-cured with local sea salt, sugar and spices, before smoking over alder, we call it clam bacon. Posted by Primally Wild Oct 15, 2017 All Recipes, Goose, Waterfowl gluten free, grain free, keto, paleo, primal, smoked meat, sugar free, waterfowl, Weber grill, whole30, wild game 3 Comments Smoked meat will always be at the top of my list. We like to smoke the legs and the breasts together- it makes a beautiful presentation. It’s big. Set the bird in your smoker with a drip pan underneath. 1 or 2 bags of wood chips of your choice (apple wood is recommended) Smoked Duck Recipe Directions. Salt the outside well. Now you are ready for smoke. Smoked duck is my favorite way to save our hunting season’s bounty for the warmer months. Method. Filed Under: Cooking Basics, Ducks and Geese, How-To (DIY stuff), Northern European, Recipe, Wild Game. We recommend that you cure the duck in the refrigerator for 6 days. Now you are ready for smoke. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. With this store bought duck I start by allowing the frozen duck to slow-thaw in the fridge. 1 bottle of lighter fluid or a charcoal chimney starter. We make sure our suppliers are aligned with our cores values to guarantee you an excellent eating experience, but also keeping the highest standards in … Goose thighs on the top rack and the duck strips on the other three racks. https://www.themeateater.com/cook/recipes/whole-smoked-duck-recipe I smoked a flock of ducks and geese to get to this post, so here are my thoughts on what to do, and what to avoid. 3/4 cup soy sauce. Either hang or place the bird in the smoker so that the breast is facing down (we recommend using a sturdy S hook to hang it with the tail facing up. After it is dry. Smoking a whole goose or duck will keep the meat more tender and juicy. It’s delicious. This will give you more tender, juicy results. Sliced thin and on the diagonal, smoked duck is fantastic as part of an appetizer plate or in a sandwich. Each bite is rich and divine. So, if you choose to brine, do this: Mix 1/4 cup kosher salt with 4 cups water and submerge your duck in the fridge overnight. If you want to have a traditional smoked duck, served cold as a luncheon meat or as an appetizer, keep the temperature closer to 200°F, and not hotter than 225°F. Turn up the temperature to 150°F and continue smoking for three more hours. Smoked for about 4-6 hours. Use a small amount of apple or pear wood for the smoke. Cut the breast down the sternum and extend the cut to include the thigh, pop … You smoked it too long. ... squab, Guinea hen, and wild Scottish game in season, for a tasty change of pace. Whether you raise domestic ducks or hunt them like many do during the Winter months, we have a recipe that will titillate the eyes and tingle your tongue! Turn up the temperature to 150°F and continue smoking for three more hours. Buying outside of North AmericaLocate an international dealer if you are buying outside of North America. This makes duck an ideal meat to smoke on the grill because the fat has time to melt into the meat and add moisture to the bird. Smoking whole birds give you better results than pieces. But brining a duck, especially if you use pink salt, will help preserve the bird longer in the fridge and will let you smoke it longer without drying out the meat. Smoke the bird whole. Place a paper towel and newspaper under the duck to absorb liquids. Use your imagination. Bigger ducks smoke better, though there’s no reason you can’t smoke smaller ones. Rinse ducks well with cool water and blot dry using paper towels. Baste the ducks with the maple syrup every hour. Now, wrap duck with paper towels and wrap again with newspaper. Skin these birds and, Avoid smoking snow geese or any other wild bird that is über-lean; you need. A great way to try this local favorite. I’ve stood them on end like a beer can chicken, with a glass jar jammed up its butt, and it worked well. Keep in mind that ducks are known to have heavier bones than other fowl you might be used to serving, based on weight. Those who know their way around a smoker know that fat is a critical element in the process. Smoked Duck Breast Fillets. Tracking the duck’s temperature during the cook, and … If you don't have a stove-top smoker at home, you can buy some well-sourced smoked duck breasts … As an Amazon Associate I earn from qualifying purchases. And not just any maple: I prefer the thick, super-premium maple syrup from Blis, which you can buy online. A cooking temperature of 300-325°F (149°C-163°C) is recommended. Take ducks out of milk. Toups’ recipe calls for brown sugar, whole black peppercorns, bay leaves, oranges, and soy … Duck Cooking Temperature. Squeeze the Seville oranges, reserve the juice and stuff the ducks with the skins. Add Tip Ask Question Comment Download. If you are skipping the brine, simply pat the duck or goose dry, let it dry out for a few hours and salt it well before smoking. Cut up half of an onion and 1 red apple (sliced or chopped), and place inside the duck and under the skin. Prepare the Traeger with pellets, I use cherry pellets, but you can use whatever your favorite flavor is. In a large container, mix the above cure and rub all over bird, both inside and out. Duck breast recipes are always awesome, but they are extra awesome on the TRAEGER! For larger birds, allow extra time in the brine to penetrate the meat. Truss the ducks and season the skin with salt and pepper. But I’ve also just set the duck down on the rack, breast side up, and it went fine, too. Make this, Appetizer, Cured Meat, Main Course, Snack, Don’t smoke sea ducks, divers or shovelers you think might be fishy. How to Smoke a Duck … Remember, the smoky flavor lingers in skin and fat far more than meat. 3/4 cup honey. https://www.foodnetwork.com/recipes/tea-smoked-duck-recipe-2117630 Place lid on curing container and cure for 6 days in refrigerator. If you want to cold-smoke (below 90°F) or smoke for a very long time or if you … At the lowest possible temperature, smoke the duck for around three hours, using a wood of choice (fruit, nut). Cover with aluminum foil and roast until the internal temperature of the bird reaches 170°F. SMOKED WILD DUCK : Wild ducks (allow 1 duck per person for hearty eaters) Milk Salt Onions Pepper But ter Red wine Apples. Brine the Duck. 2 bay leaves, cut into thin strips with scissors (sprinkle on last). Frozen and fully cooked to deliver you great taste and quality. I do not readily have access to wild ducks so I tend to use the domestic ones. Preheat your oven to 350° F, and place the duck on an elevated war rack, and then place the rack … So, your prep work will begin one week in advance. At the lowest possible temperature, smoke the duck for around three hours using a wood of choice (fruit, nut). It is also great sliced and served on pasta or in a wrap. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. This will still render some fat, but will not crisp the skin — duck skin will lose its crispiness anyway once you put the cooled duck in the fridge. Wash the duck(s) and remove excess fat from the body inside and out, leaving skin on. As you well know, fat content retains moisture and absorbs smoky flavour better than lean meat. https://www.bradleysmoker.com/recipe/perfect-smoked-duck-breast Big ducks smoke better than small ducks, although there is no reason you can’t smoke a teal. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Use butcher’s twine to secure the duck. We hope you enjoy this recipe as much as we do. I’ve even done this on fat wild ducks such as pintail and gadwall that had been gorging themselves on rice. Smoked duck breast is great served on its own. When the brine comes to … Chock full of perfectly smoked duck breast and wild rice, these little nuggets pack a flavor and texture punch made in heaven. How you place your duck in the smoker doesn’t really matter. English? This is why you see lots of recipes for smoked pork and salmon; both are fatty animals. Keeping that layer of skin on helps the smoky flavour linger and gives you the option of crisping the skin. Here are a few quick recommendations before we get into the meat of things. But smoked, fatty duck meat can’t be beat. That’s why so many people like it smoked. Smoked duck has a strong flavor compared to the mild flavor of most poultry like smoked chicken. This smoked mallard recipe from James Mackenzie provides a host of ducky delights, from the home-smoked breast to braised and deep-fried duck hearts. (Boy, does it ever.) Smoke between 200 and 225 degrees over apple wood for 4 hours. You can use a wild duck, but I would recommend brining it before smoking a wild duck to remove the gamey flavor. Check after 5 minutes, and in no circumstances let the ducks or geese sit in this temperature more than 15 minutes. 1 bag of charcoal. 3/4 cup port wine (or substitute any red wine) Other Recipe Ingredients. Follow me on Instagram and on Facebook. Once the duck is thawed, I pull out everything that is stuffed in the cavity of the duck … You'll find everything you need to know to master waterfowl in Hank Shaw's cookbook Duck, Duck, Goose. If you want to cold-smoke (below 90°F) or smoke for a very long time or if you want that pretty pink color, add 1/2 to 1 teaspoon of pink salt, sodium nitrite, a/k/a. While there are lots of ways to smoke a duck or goose, this is what I prefer. Turn up the temperature to 150°F and continue smoking for three more hours. Keep Traeger on the constant smoke, around 160 degrees. If you want to go the extra mile, put a fan on the ducks. This recipe works well for both domestic and wild ducks. It becomes the base of some of my all-time favorite soups, from smoked duck soup, to classic North Dakota knoephla soup, to a German duck broth with dumplings. Salt the duck well inside the cavity, then paint the outside of the bird with the maple syrup. Use a pit that cooks with smoke only. Soak ducks in milk for 4 to 5 hours. If you go to the long end of this scale, you will need the pink salt. In essence, as the salt around the outside of the food penetrates tissue and moves inward it draws out water molecules (and blood) and replaces them with salt molecules until the amount of salt is equal inside and out. Your final issues are temperature and time. For the duck, preheat the oven to 230C/450F/Gas 8. Try our famous Moulard duck, available whole and butchered into duck breast and duck legs, or choose our exclusive Rohan duck, a chef favorite. This recipe is meant for a 5 lb (2.25 kg) bird. For starters, if you are using domestic ducks and geese you will want to remove as much of the fat inside the body cavity and around the neck as you can. Looking to buy duck? Oak is OK, mesquite too weird. In that time I do a lot of preserving: Mostly confit, salami, cured goose “prosciutto.” But I will also smoke duck and goose and freeze them for the rest of the year. Now you are ready for smoke. Traditional smoking temperatures are quite low—200-275°F (93-135°C). And for God’s sake save that carcass! Another reason why duck is perfect fodder for a food smoker is because they are fattier than other game birds. You will want to prick the skin of a domestic duck or goose all over with a needle — be careful not to pierce the meat, though. https://www.barbecue-smoker-recipes.com/smoked-duck-breast.html When your duck is nicely brined, take it out of the water and pat it dry. Reaches 170°F nut ) your duck in the fridge overnight happens, n't! 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