Prepping Duck for the smoker

[Scott M]

Hi,

I have read smoked duck is really good. I've got birds on the bone that are a little shot up from North Dakota. Any tips for prepping the birds, marinades/soaks/solutions you recommend, other tips?

Thanks

[NEANGLER]

What I do is take soy sauce, olive oil, chopped garlic, chopped opion and cajun seasoning and put everything is a ziplock bag and let it marinate over night. Then put them on the smoker with temps around 225 and smoke for about 2-3 hours depending on the size of the duck and if they are whole or breasts. Just make sure to not over cook them otherwise they will be tough.

[Tom Linderholm]

I ususally will not actually marinade but I press my duck prior to smoking. It allows it to flake up a bit more.

Using only the legs (breasts are to good to smoke IMO)

On the bottom of the pan I will sprinkle pepper, grated orange zest and fresh thyme that will soak into the meat.

I will lay them all in a pan skin side up and heavily salt them to suck up some moisture while pressing. Put another pan on top of this and pack about 20lbs. on top of it and refridgerate. Allow this to press 24-36 hours.

Rinse the salt off and go to town!

Enjoy!

[bassNspear]

Another great way to smoke these birds is to go to a meat market, and get whats called sweeter then sweet. Its a marinate that you can use to smoke the birds.

Depending on how many birds your going to want to smoke, is going to depend on how much sweeter n sweet your going to want to get. Its very easy. All you have to so is mix the sweeter n sweet with cold water, and let the bird marinate for over 4 days.

After this, rise them in water for about 10 mins, and smoke the birds. They are awesome. They will taste like no other smoked bird.

If you have any questions, just let me know. Its awesome.