Smoked Duck

rpmMember

I recently had a shreded smoked duck spring roll when eating out. The duck was fabulous and had the consistency of pulled pork. Any suggestions on acheiving similar results? Whole duck, just breasts? Prep? Internal temp at completion? What wood complements duck? Appreciate any ideas.

Richard

4/30/0412:24 PM

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robbilaurensonMember

Sounds good! I plan on trying tea-smoked duck:

http://www.cookshack.com/bbq_fun/fowl.htm

4/30/044:58 PM

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Former Member

I just smoked my 1st duck, and the flavor was good, but there is not a lot of meat. I would suggest just breast if you can find it.

By the time the breast was done, the wings were very chewy, and there's not much meat in the legs or wings.

5/2/043:38 PM

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