I smoked the duck carcass and fat, used the bones for a sauce and the duck fat for a confit. It was absolutely delicious and the smoke with the duck just took it to another level. Highly recommend trying this out for yourselves.
by kingbruhdude
6 Comments
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Next-Jicama5611
Drooling omg
Next-Jicama5611
Where do you buy a whole duck? Or did you get one free from the park?
Ben-solo-11
Did you braise them smoke?
BourbonBison2
I need some details on the process. Start to finish (how to prep, what the smoke process is, and the finishes). Thanks in advance
Sorta_machinist
The kids actually just picked up a duck from Whole Foods and I am trying to figure out how to run mine through the smoker.
My best guess is to not brine it and just spatchcock it and give a decent rub on both sides with a wild game rub or just SPG. Then run till temp is reached
6 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Drooling omg
Where do you buy a whole duck? Or did you get one free from the park?
Did you braise them smoke?
I need some details on the process. Start to finish (how to prep, what the smoke process is, and the finishes). Thanks in advance
The kids actually just picked up a duck from Whole Foods and I am trying to figure out how to run mine through the smoker.
My best guess is to not brine it and just spatchcock it and give a decent rub on both sides with a wild game rub or just SPG. Then run till temp is reached