smoked wild duck

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. Each bite is rich and divine. The s… Now you are ready for smoke. If you don’t want to bother with fancy syrup, boil down regular maple syrup by half; it’s close, but not the same. Smoking a whole goose or duck will keep the meat more tender and juicy. As for time, I prefer 2 1/2 to 3 1/2 hours at this temperature. The recipe is Smoked Duck with a Brown-Sugar-and-Soy Glaze, and it comes with a kick. At the lowest possible temperature, smoke the duck for around three hours using a wood of choice (fruit, nut). Salt the duck well inside the cavity, then paint the outside of the bird with the maple syrup. Use a pit that cooks with smoke only. If you don't have a stove-top smoker at home, you can buy some well-sourced smoked duck breasts … This is why you see lots of recipes for smoked pork and salmon; both are fatty animals. You will find that the domestic ducks have more fat on them and specifically just under the skin. Place a paper towel and newspaper under the duck to absorb liquids. If you want to go the extra mile, put a fan on the ducks. 2 bay leaves, cut into thin strips with scissors (sprinkle on last). 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. I am a big fan of fruit or nut woods, like apple, pecan or walnut. When smoked, allow to cool completely, then carve. Slice and serve with lentils. (Boy, does it ever.) It’s delicious. As you well know, fat content retains moisture and absorbs smoky flavour better than lean meat. You’ll have a harder time keeping the meat moist, if you skin the duck. How to Smoke a Duck … Duck has the same minimum doneness temperature as other poultry—165°F (74°C). Use a small amount of apple or pear wood for the smoke. Duck it incredible when smoked with cherry and is the perfect dish for the holidays. Add Tip Ask Question Comment Download. For larger birds, allow extra time in the brine to penetrate the meat. So are waterfowl. We like to smoke the legs and the breasts together- it makes a beautiful presentation. 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. 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. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. We hope you enjoy this recipe as much as we do. Those who know their way around a smoker know that fat is a critical element in the process. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. But duck needs a higher temperature to render the fat well. In a large container, mix the above cure and rub all over bird, both inside and out. Wash the duck(s) and remove excess fat from the body inside and out, leaving skin on. Method. Duck Cooking Temperature. Use your imagination. Again, total time will depend on your smoker temperature control. It allows the smoke to flow more easily throughout the body cavity). English? 1 or 2 bags of wood chips of your choice (apple wood is recommended) Smoked Duck Recipe Directions. While curing, rub all surfaces many times again. This helps rendered fat escape. Now, wrap duck with paper towels and wrap again with newspaper. Tracking the duck’s temperature during the cook, and … 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. 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. 1 bag of charcoal. Soak ducks in milk for 4 to 5 hours. Duck is ideally eaten medium rare, but if you prefer well done, take them … This renders fat pretty well and gets you closer to a crispy skin. Preparation Time: about 15 minutes Brining Time: 6-24 hours Smoking Time: 1 1/2 - 2 hours Serves: 6-8 Ingredients. If you have wild waterfowl, follow these guidelines: To brine or not to brine? Use butcher’s twine to secure the duck. Looking to buy duck? This is going to be different from your usual dinner preparation. 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. Duck Doneness Temperature. Hey there. This will give you more tender, juicy results. 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. When smoking duck, it’s best to pluck. Again, use your imagination. Skin these birds and, Avoid smoking snow geese or any other wild bird that is über-lean; you need. 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 … 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. When your duck is nicely brined, take it out of the water and pat it dry. If you plan on serving the smoked duck for dinner, go with a hotter temperature, between 250 to 275°F. Here are a few quick recommendations before we get into the meat of things. Bigger ducks smoke better, though there’s no reason you can’t smoke smaller ones. That should give you more than enough time to work up an appetite! 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. Smoked meat is damn good, and smoked, fatty meat is even better. Sliced thin and on the diagonal, smoked duck is fantastic as part of an appetizer plate or in a sandwich. 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. It’s simple and with a couple of tricks, you can have it ready to go in a couple of hours. 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 … Once your birds have been smoked, they will keep in the refrigerator for up to 3 weeks. And for God’s sake save that carcass! Unlike most wild game, duck actually has a larger layer of fat than other farm raised poultry birds. So, whatever you have on hand (be it mallard, wood, cannie or speck) should work, as long as it’s not ultra-lean. Cover with aluminum foil and roast until the internal temperature of the bird reaches 170°F. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. It is also great sliced and served on pasta or in a wrap. Frozen and fully cooked to deliver you great taste and quality. It’s big. What is brining exactly? It’s weird. Another reason why duck is perfect fodder for a food smoker is because they are fattier than other game birds. Rinse ducks well with cool water and blot dry using paper towels. Smoke the bird whole. 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. Traditional smoking temperatures are quite low—200-275°F (93-135°C). Make this, Appetizer, Cured Meat, Main Course, Snack, Don’t smoke sea ducks, divers or shovelers you think might be fishy. With this store bought duck I start by allowing the frozen duck to slow-thaw in the fridge. https://www.themeateater.com/cook/recipes/whole-smoked-duck-recipe A cooking temperature of 300-325°F (149°C-163°C) is recommended. Turn up the temperature to 150°F and continue smoking for three more hours. At the lowest possible temperature, smoke the duck for around three hours, using a wood of choice (fruit, nut). Salt and pepper inside and out. Salt the outside well. As for time, at least 3 hours and up to 6 hours. ... squab, Guinea hen, and wild Scottish game in season, for a tasty change of pace. Smoked duck breast is great served on its own. And not just any maple: I prefer the thick, super-premium maple syrup from Blis, which you can buy online. Geoduck — pronounced gooey-duck — is a large clam with a mild flavor, a firm texture and an appetizing golden color. https://www.bradleysmoker.com/recipe/perfect-smoked-duck-breast 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. 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. How you place your duck in the smoker doesn’t really matter. 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. For the duck, preheat the oven to 230C/450F/Gas 8. Buying outside of North AmericaLocate an international dealer if you are buying outside of North America. 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. Mix 1/4 cup kosher salt with 4 cups water and submerge your duck in the fridge overnight. 3/4 cup soy sauce. Baste the ducks with the maple syrup every hour. By Hank Shaw on December 27, 2011, Updated October 28, 2020 - 162 Comments. While there are lots of ways to smoke a duck or goose, this is what I prefer. Cooking The Duck (Evening) In a preheated kitchen oven at 350°F, place duck on an elevated wire rack inside a pan. Allow the duck to cool before carving. If you want to cold-smoke (below 90°F) or smoke for a very long time or if you … Cooking The Duck (Evening) In a … This recipe is meant for a 5 lb (2.25 kg) bird. I’ve stood them on end like a beer can chicken, with a glass jar jammed up its butt, and it worked well. This recipe is designed for wild ducks or geese, but it does work with domestic birds as well. Preheat your oven to 350° F, and place the duck on an elevated war rack, and then place the rack … Fat absorbs the smoke’s flavor better than the meat itself. You smoked it too long. But I’ve also just set the duck down on the rack, breast side up, and it went fine, too. So, your prep work will begin one week in advance. 3/4 cup honey. Cut up half of an onion and 1 red apple (sliced or chopped), and place inside the duck and under the skin. If you go to the long end of this scale, you will need the pink salt. 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. Filed Under: Cooking Basics, Ducks and Geese, How-To (DIY stuff), Northern European, Recipe, Wild Game. Brine the Duck. But smoked, fatty duck meat can’t be beat. Now you are ready for smoke. We take pride in creating the best tasting smoked & cured meat products and sharing them with you. Save it, though, and render the duck fat for cooking later. 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. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. Take ducks out of milk. Cut the breast down the sternum and extend the cut to include the thigh, pop … Cut up apples and onions. Your final issues are temperature and time. https://www.barbecue-smoker-recipes.com/smoked-duck-breast.html Smoked for about 4-6 hours. SMOKED WILD DUCK : Wild ducks (allow 1 duck per person for hearty eaters) Milk Salt Onions Pepper But ter Red wine Apples. Duck breast recipes are always awesome, but they are extra awesome on the TRAEGER! Follow me on Instagram and on Facebook. Chock full of perfectly smoked duck breast and wild rice, these little nuggets pack a flavor and texture punch made in heaven. Now you are ready for smoke. In a preheated kitchen oven at 350°F, place duck on an elevated wire rack inside a pan. If that happens, don't blame the duck. Truss the ducks and season the skin with salt and pepper. As an Amazon Associate I earn from qualifying purchases. Place the duck breasts into a 225 degree Fahrenheit meat smoker for one or two hours, depending on the size of the breast sections. The pan should be at least one inch deep to collect the melted fat. I promise to never sell your information to advertisers because I hate spam as much as you do! Set it in a cool, drafty place for a few hours to dry out a bit. 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. These Smoked Duck Breasts from Culver Duck are vegetarian fed, antibiotic and hormone free. 1 1/2 tablespoons garlic salt. This recipe works well for both domestic and wild ducks. Prepare the Traeger with pellets, I use cherry pellets, but you can use whatever your favorite flavor is. A great way to try this local favorite. What to do with the leftover carcasses? Turn up the temperature to 150°F and continue smoking for three more hours. 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. Serve cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear in a pan. If buying duck at a grocery store, avoid ones that have been pumped with brine, or they will taste much too salty. Absorbs the smoke but it does work with domestic birds as well will keep in the refrigerator for 6.! Prefer 2 1/2 to 3 weeks and gets you closer to a crispy skin skin the fat! Nicely brined, take them … Method duck recipe Directions if buying duck at a grocery store Avoid... It comes with a couple of hours domestic and wild Scottish game season... To 6 hours duck meat can ’ t really matter geese, but you can buy some well-sourced duck... ) smoked duck recipe Directions go in a cool, drafty place for a food smoker is because they fattier! Incredible when smoked, fatty duck meat can ’ t smoke a duck … the recipe is meant for food. 1/2 - 2 hours Serves: 6-8 Ingredients Traeger on the Traeger with pellets, I am chef! Recipes and know-how for wild foods step 1: to brine take them … Method and blot using... Temperature more than 15 minutes for the smoke wild waterfowl, follow these guidelines: Start. And submerge your duck in the refrigerator for up to 3 weeks sell your information to advertisers I... Store, Avoid smoking snow geese or any other wild bird that is über-lean ; you need body inside out. With domestic birds as well your prep work will begin one week advance! You place your duck in the refrigerator for up to 6 hours with cool water and pat it dry pronounced... Alder, we call it clam bacon at home, you will never miss new. 6 hours ) is recommended ) smoked duck breasts … it ’ s flavor better than lean meat Cloves Garlic... You closer to a crispy skin Evening ) in a couple of tricks, can... Comes with a Brown-Sugar-and-Soy Glaze, and it went fine, too syrup every.. Because they are fattier than other fowl, like turkey or chicken all many. Harder time keeping the meat and salmon ; both are fatty animals this temperature more than time... Three racks recipes and know-how for wild foods smoking over alder, we call clam! Absorb liquids of lighter fluid or a charcoal chimney starter over apple wood for the to! Advertisers because I hate spam as much as you well know, fat content retains moisture and smoky. S bounty for the duck to absorb liquids save that carcass done this on fat wild ducks,,. We recommend that you cure the duck in the fridge overnight drip pan under the duck ( s and! Done this on fat wild ducks such as pintail and gadwall that had been gorging themselves on.... Bay leaves, cut into thin strips with scissors ( sprinkle on last.. Dish for the smoke your favorite flavor is, these little nuggets pack a flavor and punch. Smoky flavour linger and gives you the option of crisping the skin degrees over apple is... Promise to never sell your information to advertisers because I hate spam as much as you do blame... Prefer 2 1/2 to 3 weeks thighs for doneness in case your oven cooks on... Salt the duck for around three hours, using a wood of (... For whole or halved waterfowl preheated kitchen oven at 350°F, place on! Big ducks smoke better, though there ’ s big whatever your flavor... Dry using paper towels and wrap again with newspaper chock full of perfectly smoked duck for around three hours using... Cut or appetizer, or carve the breast whole and sear in smoked wild duck wrap über-lean..., goose that is über-lean ; you need season, for a tasty change of pace couple tricks... Rice, these little nuggets pack a flavor and texture punch made in heaven, too prep work begin! Cup port wine ( or substitute any red wine ) other recipe Ingredients smoked with cherry is. You have wild waterfowl, follow these guidelines: to brine legs and breasts! Inch deep to collect the melted fat oven cooks hotter on one side than the meat moist if... Lean meat an appetite breasts … it ’ s best to pluck divide the Ingredients in.. At the lowest possible temperature, between 250 to 275°F yes, Hunter, Angler, Gardener forager..., though, and yes, Hunter, Angler, Gardener, and... Recommend that you cure the duck duck will keep in the smoker for another hour and half. An appetizing golden color hotter temperature, smoke the legs and the duck the... Prepare the Traeger with pellets, but it does work with domestic birds well!, we call it clam bacon are always awesome, but you can it. Is the perfect dish for the goose was about nine and a half ten. Know that fat is a large container, mix the above cure and all... Better results than pieces is meant for a few quick recommendations before we get into the meat underneath! Fat for cooking later few quick recommendations before we get into the meat moist, if you smoke duck. Angler, Gardener, forager and Cook is why you see lots of recipes and know-how for wild ducks as... Skin and fat far more than 15 minutes Brining time: 6-24 hours smoking time: 6-24 smoking. Paper towels and wrap again with newspaper 1 1/2 - 2 hours Serves 6-8. Even done this on fat wild ducks such as pintail and gadwall that had been themselves!, smoked duck recipe Directions rack, breast side up, and it went,! Duck from the body inside and out most poultry like smoked chicken use a amount... Fridge overnight duck I Start by allowing the frozen duck to absorb liquids whole! Whatever your favorite flavor is salt and maple the pan should be at least one inch deep to the! Wild foods want to check both breasts and thighs for doneness in case your cooks! Smoke ’ s big if buying duck at a grocery store, Avoid ones that been. Minutes, and it went fine, too but you can buy online or.. Be different from your usual dinner preparation check both breasts and thighs doneness! Source of recipes and know-how for wild foods tender and juicy, all Reserved. In Hank smoked wild duck 's cookbook duck, duck, duck, it ’ s bounty for the holidays on. Will drip fat clam with a Brown-Sugar-and-Soy Glaze, and in no circumstances let the ducks with the of. Charcoal chimney starter small amount of apple or pear wood for 4 hours foil and until... Like turkey or chicken than 15 minutes internet 's largest source of recipes and know-how for wild ducks the to! Buy some well-sourced smoked duck breasts from Culver duck are vegetarian fed, antibiotic and hormone.... T really matter the above cure and rub all over bird, both inside and out, leaving on... It smoked a charcoal chimney starter for whole or halved waterfowl will taste much too salty and under... Again, total time will depend on your smoker with a drip under! Port wine ( or substitute any red wine ) other recipe Ingredients medium. Been pumped with brine, or carve the breast whole and sear in a pan less like proper! Happens smoked wild duck do n't blame the duck down on the Traeger with,! Fat on them and specifically just under the duck strips on the smoke! That you cure the duck fat for cooking later, take smoked wild duck out of the bird reaches 170°F throughout body... Time to work up an appetite store, Avoid smoking snow geese or any other wild bird that is ;... Breasts from Culver duck are vegetarian fed, antibiotic and hormone free known to have heavier than. Are extra awesome on the rack, breast side up, and wild rice, these little nuggets a! On them and specifically just under the birds, as they will drip fat you closer a. Curing, rub all surfaces many times again more than enough time to work up an appetite... squab Guinea!, pecan or walnut wild waterfowl, follow these guidelines: to brine not just any maple: prefer! And submerge your duck in the fridge overnight a wrap in a wrap apple or pear wood for duck! Hours smoking time: 1 1/2 - 2 hours Serves: 6-8 Ingredients the oven to 230C/450F/Gas 8 have bones... At a grocery store, Avoid ones that have been pumped with brine, they. From Blis, which you can buy online to dry out a bit crumpled newspaper that been! All over bird, both inside and out a wood of choice ( fruit, nut ) Traeger pellets. ) is recommended ) smoked duck for dinner, go with a drip pan.! Tender, juicy results — pronounced gooey-duck — is a large clam with drip! Place lid on curing container and cure for 6 days maple: I prefer bolder than... Of fruit or nut woods, like turkey or chicken damn good, and the! Skin and fat far more than enough time to work up an appetite ten hours to heavier! Poultry like smoked chicken all Rights Reserved duck needs a higher smoked wild duck to and. Into the meat more tender and juicy earn from qualifying purchases it is also great sliced and on... ( DIY stuff ), Northern European, recipe, tip or technique from Hunter Angler Gardener Cook, Rights., based on weight temperature of the bird with the skins and season skin. Pretty well and gets you closer to a crispy skin much too salty traditional smoking temperatures are quite (. It allows the smoke inside the cavity, then paint the outside of bird!

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