I'm cruising the asian grocery store looking for something awesome to smoke. They had all kinds of stuff, but in the end it was all just different cuts from the same old animals. Then this beauty caught my eye...
A whole duck you say? Well shoot...
I'll take two.
I've never made duck before, and I'm not used to seeing my food with so much "face" and "feet". #firstworldproblems.
I don't hunt, so I don't know what a naked bird should look like, but this is about as unattractive sight as they come.
Daffy and Donald lost their heads and their socks, and found themselves spatchcocked. Slits were made across the entire body, being careful not to cut the meat. I failed miserably and hit the breast really bad once. Didn't make any difference thankfully. One got salt n peppa, and the other got salt, pepper, and asian five spice I bought at said super market. It seemed appropriate.
The extra fat around both body cavities, as well as the skin from the trimmed spine/head was saved, rendered...
And used for potatoes and cracklin'. I'm not a cracklin' fan, but iffen I were, I'd eat the heck outta these. Alas, the dog gets her treats, and I get my fat.
Into the fridge overnight...
In the smoker at 3:43 @ 325 degrees. no drip pan...
An hour and a half later, I peeked and the birds looked awfully done. The probe read 170 in the thigh, so I yanked them.
These are the last known photos of Daffy and Donald. Both were devoured by three couples in a matter of minutes. I didn't even get a plate and ate at the cutting board. We could have fed one more person as we had many sides, but one duck per three people was about right for us. The five spice bird was amazing. The skin on the legs and thighs were bite through crisp. the breast still had about 1/8" layer of fat, which I think is acceptable for duck. The drums were the best meat in my opinion.
Tomorrow, duck omelets!
May the smoke be with you.
A whole duck you say? Well shoot...
I'll take two.
I've never made duck before, and I'm not used to seeing my food with so much "face" and "feet". #firstworldproblems.
I don't hunt, so I don't know what a naked bird should look like, but this is about as unattractive sight as they come.
Daffy and Donald lost their heads and their socks, and found themselves spatchcocked. Slits were made across the entire body, being careful not to cut the meat. I failed miserably and hit the breast really bad once. Didn't make any difference thankfully. One got salt n peppa, and the other got salt, pepper, and asian five spice I bought at said super market. It seemed appropriate.
The extra fat around both body cavities, as well as the skin from the trimmed spine/head was saved, rendered...
And used for potatoes and cracklin'. I'm not a cracklin' fan, but iffen I were, I'd eat the heck outta these. Alas, the dog gets her treats, and I get my fat.
Into the fridge overnight...
In the smoker at 3:43 @ 325 degrees. no drip pan...
An hour and a half later, I peeked and the birds looked awfully done. The probe read 170 in the thigh, so I yanked them.
These are the last known photos of Daffy and Donald. Both were devoured by three couples in a matter of minutes. I didn't even get a plate and ate at the cutting board. We could have fed one more person as we had many sides, but one duck per three people was about right for us. The five spice bird was amazing. The skin on the legs and thighs were bite through crisp. the breast still had about 1/8" layer of fat, which I think is acceptable for duck. The drums were the best meat in my opinion.
Tomorrow, duck omelets!
May the smoke be with you.
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