Duck question

[Jon McCue]

is the duck standing or hanging in that smoker? does that allow the fat to drip out better?

[Brookie]

Wild Mallards

[FireMan]

Interesting black & white of the PBC.

[Baltassar]

My experience with duck is that, as far as rendering fat goes, high heat does not substitute (fully) for time. High heat (~400) will render fat faster than low (~300), but if it results in a significantly shorter cook the rendering will be incomplete. Again, just my experience (mostly in an oven, not an outdoor cooker).

[Sfdrew28]

I like! I’m getting Gossamer up to temp at 425ish now, indirect set up, and drip pan ready to go.

[HorseDoctor]

Looks great! Wild mallards or domestic?

[Karon Adams]

Quick is never the answer for tender. take your time. you know it's worth the wait!!

[Brookie]

I cook my Mallards in a PBC at 425' or so for about 1 hour to an internal temperature of 140-145'. Pepper, seasoned salt and a piece of cherry wood most of the time. I use 1/4" rods instead of the rebar for high heat without hassle of cracking the lid, etc. Works great. I have also done a lot of ducks in my gasser using a very hot indirect setup, but your really have to watch out for grease fires. Enjoy Brookie

[Sfdrew28]

Ha ha! That’s my go to recipe that I’ve made probably twenty times. I was looking to do a higher temp/quicker cook tonight.

[HorseDoctor]

Best roast duck I've ever had (and I've had a few):https://www.thehungrymouse.com/2009/...o-crispy-skin/

Should be able to adapt the principles & concept of this recipe to a duck on a smoker pretty easy... Good luck & enjoy!!!

[Sfdrew28]

I bought a duck to smoke today. The last duck I did at 300 for several hours and the fat didn’t render. it wasn’t good. Is there any reason I shouldn’t cook the duck at say 400-450 and smoke with cherry or apple? I should also mention I’m in the mood for a low fuss cook and not looking to steam the duck beforehand. Thanks!