Smoked Duck

[danield33]

It was good and easy. I used the recipe out of DU magazine from the summer edition and I have to say it came out better than I expected.

Here is the gist of it...

Take 12 medium to large duck breasts skin off.
Soak the Duck in brine for 6-24 hours.
Take the ducks out of the brine, pat dry, and coat with olive oil.
Place the breasts on the smoker for 1.5 to 2 hours away from direct heat. Slice thin and serve as you would any good smoked sausage or cold cut type meat.

Brine.

3qts of water
1qt ice
1 cup kosher salt
1 cup brown sugar
Other seasonings to you liking (garlic powder, italian seasoning, crushed red pepper)

Make the brine by heating and stirring in the ingredients so everything is dissolved and let it simmer and cool a little.
Add the ice and then the duck breasts and place in the refrigerator.

I used dry mesquite chips for my smoke and set the temp gauge at 165 F. The ducks I used were large breasted (black bellies) so if you were to do this with teal breast or something small I'd say 1.5 hours max. Medium or large breasts then 1.5 to 2 hours or until medium rare.

Here is a photo.


http://www.unitedwaterfowlersfl.org/forum/attachment.php?attachmentid=6496&stc=1&d=1322967349