Smoked Duck notes for Tom

Former Member

I used domestic ducks in the 4.5 lb. range. Pricked the skin with a fork and gave them a all-purpose rub - inside and out. Let them sit overnight, wrapped with plastic. Smoked them with Hickory for 6 hrs. till they hit 180 o (temp taken from thigh).

Chilled and split them in half. Removed breast & rib bones. Reheated in a 450 o oven for 10 minutes.

I served them with a Bourbon-Molasses Glaze. It's a bit complicated but I'll offer the recipe if anyone's interested.

1/12/0411:37 PM

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tomMember

Thanks TC,

I have smoked some wild[breasts usually] and get questions about store bought.

I always figured that was a restaurant thing.

1/13/047:56 AM

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robdMember

TC-

Would love to see the glaze receipe.

Thanks

1/13/044:11 PM

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Former Member

me too, I'm sure TC will post the Bourbon Glaze in the recipe section (jeez, TC, you can't catch a break from me can you) LOL

1/13/047:05 PM

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