Got a cheap duck from Costco so figured I’d give it a shot. Scored, salted, and stuffed the cavity of the duck about 2-3 hours before cooking. Put it on a rack over a roasting pan and smoked at 250° for about 1.5 hours. Used the drippings to baste the duck, and then back on at high temp for another hour or so until the duck was around 162° internal. This allowed the skin to get nice and crispy. Overall I was extremely happy with this cook. I might start the high temp segment a little earlier for maximum crispiness next time. The duck came out fantastic and made for a delicious duck fried rice. Happy new year!
by dmic24_
4 Comments
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*What seasoning did you use?
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Now that’s what I’m talking about! Nicely done!
That’s awesome. Looks great.
I’m not personally a fan of smoking duck because I like a medium rare breast with crispy skin and the fat rendered perfectly and that’s just not really doable by smoking. But that looks pretty good and as always the only thing that matters is that you enjoy it.