230 pulled when breasts reached 160. Let cool down and blasted in the oven at 450 to render more fat . In the smoke box I added cinnamon and anise
Before smoking: dry brine , blanch, poke holes, and glaze with cranberry bitters and soy for the nice color. Stuffed it with potatoes to roast in duck fat.
by tallmansteez
3 Comments
How’d the skin do? The first time I smoked a duck I poked all sorts of holes in the skin as recommended but it still didn’t do well and I was really disappointed – the next day I put cut up pieces in the cast iron skillet and it was incredible. I had another in my deep freeze to try again, but we were out of town for a week and a storm came through and knocked out power for four days, so I tossed it when I came home and haven’t ever tried again. IIRC I did put mine in the oven after pulling from the smoker, but it didn’t help.
This looks divine. I’ve been wondering if a whole duck would get cooked well on the pellet grill. I’m definitely giving this a go, now. how long did it take to get to 160?
Edit: added question
Good on you to collect the grease