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Smoking Ducks

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I've never done just the breast but I have smoked full ducks using the typical salt, sugar and water brine and they turn out good. However, I found this recipe for pheasant and it worked great. I would think you could use this for your duck breast.

1 Whole Pheasant

Apple or Cherry Wood

1/2 cup Pickling/canning Salt

6 cups Cold Water

1/4 cup Brown Sugar

3 tbsp Maple Syrup

2 tbsp White Wine Vinegar

2 tsp Pickling Spice

2 tbsp Honey

3 tsp Soy Sauce

1 cup Chicken Broth

1 Beer

Directions: In a large glass bowl or sealable bag, combine pickling salt, water, brown sugar, maple syrup, vinegar and pickling spice. Add pheasant and put in frig for at least four hours, turning occasionally. Drain, discard the brine and let the pheasant dry on paper towel for thirty minutes. In a small bowl combine honey and soy sauce. Start gas or charcoal grill on one side only and soak wood in water. Put wood on hot coals and put pan with chicken broth and beer over hot coals. Brush pheasant with honey soy mixture and place on side of grill opposite the coals. Cover and try to maintain a temperature of between 150 degrees and 250 degrees, opening grill as little as possible. Smoke pheasant for two to three hours adding more wood during the last hour.

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Cookboy, you beat me to it! I was going to say that we had to kick them all off school grounds because we have a no tobacco policy where I work. Now, all the ducks smoke across the street. grin.gif

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Nuthin' wrong with rollin' up a duck as long as your across the street. They're still hard to puff on! wink.gif Of course I'd rather be sitting off of Pat Smith puffin' a duck. Smooth toasted taste of smoked duck, mmmmmm.

This winter is getting to long I think I'm going nuts! I better go to the fish house tonight and get adjusted.

1 more hour til' my weekend starts. Yaaahoooo!

I did talk to a buddy who said he found a way to make smoked duck delicious. "How?" I asked eagerly. " I just grind'em into sausage with 75%pork" blush.gif

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