My son shot a few wood ducks yesterday, and wants me to smoke a couple of them. He's a Wildlife Biologist duck guide and hunter, and says that in his opinion, wood ducks are the most tasty of all edible duck species.
However, there are a couple problems:
1. I've never smoked a whole duck (chickens yes, ducks no).
2. Gutted and plucked, these wood ducks are small - one is 9 ounces, and the other is 12 ounces - still on the bone.
I've found a couple smoked duck recipes, each of which were written for 5 lb ducks. So I'm not sure what to do with the smaller ones I have, except to reduce the ingredients and smoke time proportionally.
Any pointers from the experienced duck smokers here in the Pit?
Thanks in advance.
However, there are a couple problems:
1. I've never smoked a whole duck (chickens yes, ducks no).
2. Gutted and plucked, these wood ducks are small - one is 9 ounces, and the other is 12 ounces - still on the bone.
I've found a couple smoked duck recipes, each of which were written for 5 lb ducks. So I'm not sure what to do with the smaller ones I have, except to reduce the ingredients and smoke time proportionally.
Any pointers from the experienced duck smokers here in the Pit?
Thanks in advance.
Comment