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