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Smoking Duck

by David Otto
(Seattle, WA)

How about smoking duck- both the breast and the "dark meat"? I have not seen very much on this topic.

In western Washington the obvious wood is alder (the Tribal favorite for salmon) but I also have lots of cherry.

I am smoking in charcoal/wood Brinkman.

Thanks!

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Smoking Duck

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starstarstarstarstar 		Smoked Wild Mallard Question NEW
by: Anonymous

I was given 4 wild mallrds and asked to smoke them on my water smoker. What should I do before cooking, such as marinating, etc, to get the "wild taste" and blood minmized? Thanks.
Lamar Benson, Starkville, Ms
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starstarstarstarstar 		Cherry Wood For Smoking Duck NEW
by: Bill

Cherry wood is really good for smoking duck, or any other type of poultry for that matter. Run the smoker at a hot enough temperature to render the fat out from under the duck skin. 275-300 degrees is good. Cook until the internal temperature reaches 170 degrees, and you'll be good to go.

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