I am looking for a good recipe for smoked duck. Any one have some good ones? Also, I would like to experiment with making some jerky from the duck. Thoughts?
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There's duck recipes around here somewhere. Try a search. Smokin'Okie is out of town, but he posted something not long ago. And, I guess Andi went to sleep (they call it hybernating in Alaska). Otherwise, you would get a ear full.
I'll watch with interest...
Where'd you get those mallards anyhow?
I'll watch with interest...
Where'd you get those mallards anyhow?
Mornin', cwbery.
I have accidentally made jerky from duck, but that's probably not what you had in mind.
Anytime I cook mallards,I use a game marinade or a brine-usually.
I would smoke at 250� to an internal of about 165�-170� and check with a fork for tender.
When I have a bunch of ducks,I usually cut out the breasts for one recipe and smoke the legs heavily to use in a gumbo or etouffee.
I forget whether Andi said winter was for sleepin' or breedin',but maybe she'll come up for air on the jerky question.
Hope this helps 'till then.
I have accidentally made jerky from duck, but that's probably not what you had in mind.
Anytime I cook mallards,I use a game marinade or a brine-usually.
I would smoke at 250� to an internal of about 165�-170� and check with a fork for tender.
When I have a bunch of ducks,I usually cut out the breasts for one recipe and smoke the legs heavily to use in a gumbo or etouffee.
I forget whether Andi said winter was for sleepin' or breedin',but maybe she'll come up for air on the jerky question.
Hope this helps 'till then.
I may be out of town, but I check in.
For duck recipes.
Click the "recipes" link at the top of the forum page, and then look for the "fowl" recipes, there are a few duck recipes there.
Let me know if those work.
Smokin'
For duck recipes.
Click the "recipes" link at the top of the forum page, and then look for the "fowl" recipes, there are a few duck recipes there.
Let me know if those work.
Smokin'
Me, Andi, with about a million ways to smoke Greenheads. I HAVE to get this catsup done today, so will be back soon.
Thanks, everyone, for YOUR CARING about my arm...TERRY (The ONLY one!)! I got one of them there painless cortisone shots (really) and am feeling up a bit. Ya buncha Male Brisket Biters!
Thanks, everyone, for YOUR CARING about my arm...TERRY (The ONLY one!)! I got one of them there painless cortisone shots (really) and am feeling up a bit. Ya buncha Male Brisket Biters!
Hey,cwberry.
I may be wrong,but the recipes for duck in the recipe section appear to be for Long Island or domestic duckling and are quite fatty.
I'd guess Andi has some thoughts about those lean,fast,and muscled rascals.
I may be wrong,but the recipes for duck in the recipe section appear to be for Long Island or domestic duckling and are quite fatty.
I'd guess Andi has some thoughts about those lean,fast,and muscled rascals.
Yeah, Tom's got a point. Where'd you get them ducks? If Farmer Brown raised them on corn, you got one thing; if Andi shot them out of the sky on a cold and cloudy morning, then you got another. Fat duck; skinny duck; Aflacx duck...
AWACs Ducks! Take your old dry Mallard, or your Iowa Corn Mallard, or any Mallard, and PLUCK! Don't skin. If you skin you are an old fat lazy fart or can't hire a boy to do yer pluckin'! I always find me a boy...
To yer duck, add 3 cans of CS Fluid...beer. Add 3 bay leaves. Let her sit in the fridge for a day or two. Dry her and air dry to reach the Infamous Pellicle. Brush with butter and sit her purty in the smoker. Smoke for about 5 hours, depending on your ducks girth, at about 200-220. You can baste if you have the time...maple syrup, more beer, mustard things, whatever.
Smoked Greenhead is killer with Fried Red Cabbage and Apples. Squished or boiled spuds. Wild Rice with duck livers is really good...thrown in some sauteed onions and wild schrooms. Put that mixture in acorn squash halves for an All-Girl Boxcar Duck Hunt Dinner.
To yer duck, add 3 cans of CS Fluid...beer. Add 3 bay leaves. Let her sit in the fridge for a day or two. Dry her and air dry to reach the Infamous Pellicle. Brush with butter and sit her purty in the smoker. Smoke for about 5 hours, depending on your ducks girth, at about 200-220. You can baste if you have the time...maple syrup, more beer, mustard things, whatever.
Smoked Greenhead is killer with Fried Red Cabbage and Apples. Squished or boiled spuds. Wild Rice with duck livers is really good...thrown in some sauteed onions and wild schrooms. Put that mixture in acorn squash halves for an All-Girl Boxcar Duck Hunt Dinner.