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

smoked wild duck 2021