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!
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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!!!-
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. -
Quick is never the answer for tender. take your time. you know it's worth the wait!! -
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).
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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
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Interesting black & white of the PBC.Comment
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is the duck standing or hanging in that smoker? does that allow the fat to drip out better?Comment
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