Duck

I did a search under "find" and came up with 4 pages of posts. Enjoy

I've played around with smoked duck breast. I'll score the skin and sear it in a hot pan to render some fat and then smoke it just past medium rare. After a brief rest, I sliced it rather thinly...arranged the slices over a griddled corn cake...added a bit of cole slaw and drizzled with BBQ sauce. Made a great appetizer course for Christmas last year.

The trouble with smoking a whole duck is releasing the fat and getting the skin crisp. Chinese chefs will steam the duck for 20 minutes or so and finish it in a hot (400) roasting box. If you have a FEC100, you could probably mimic that technique. Otherwise steam it and smoke at the highest heat possible.

Hope that helps.

Thanks Max, my son came in yesterday and brought me 12 nice and clean duck breasts!

Wild duck? If so you may want to consider brining them. I'm told wild duck can be gamey.

I normally soak them in milk and other spices. Esentially brining!! I also wrap them in bacon and then into smoker.
Have been eating wild duck, deer, elk, turkey, quail, phesant etc. for 50+ years!!! Have cooked them and been served every way you can imagine.

You got a FEW yrs on me tigerfan, but I've become partial to stripping the meat out and rolling in flour with a little Cajun mix, then hot fry in a skillet of oil.

Have smoked wild duck and goose for years. Whole with skin, dry rub with cherry wood. Kids have always loved it in quesadillas