Whole smoked duck

[Crosshairy]

I had a plucked mallard from one of my rare successful January duck hunts waiting for me in the freezer.

I marinated it in soy sauce, brown sugar, garlic, and cilantro for almost 2 days. Smoked in the electric smoker for a couple of hours. At the last minute, I saw a propane torch in my garage that my buddy left me before he moved to Mobile. I basted the skin with teriyaki sauce, fired up the torch, and glazed the surface, which had the added benefit of getting rid of some of the stray bits of feather.

It turned out fantastic. The kids loved it, the wife loved it. The coolest part was that a single duck fed my family of 4 (2 smaller kids, but still). If you are cutting the breast meat out of mallards, you are giving up a lot of meat. The skin was the best part. After glazing it over with the torch, it was like candy.

 

[WORM82]

Looks good and sounds great. I have never had duck but tried to skin one one time and the meat looked blue/purple and looked nasty so I threw it away and haven't killed one since.

 

[TAFKAP]

Crispy duck skin would rid the world of duck skinners....if only they'd try plucking just once.

 

[Ironsmith-Jared]

Well when you kill as many ducks as I do, you'd be plucking for days.......... Just messing around! Looks great! I will have to give this a try with a few in the freezer!

 

[MickThompson]

I did this with my wood ducks from the early season last year. It was a mighty fine use of some mighty fine ducks.

 

[TAFKAP]

Well when you kill as many ducks as I do, you'd be plucking for days.......... Just messing around! Looks great! I will have to give this a try with a few in the freezer!

To me, hunting is about the meat, not the killing. My fridge limit is 12 in a week. Shoot and kill (2) limits over the weekend, hang in fridge to age, and pluck a few at a time throughout the week.

 

[Ironsmith-Jared]

Well when you kill as many ducks as I do, you'd be plucking for days.......... Just messing around! Looks great! I will have to give this a try with a few in the freezer!

To me, hunting is about the meat, not the killing. My fridge limit is 12 in a week. Shoot and kill (2) limits over the weekend, hang in fridge to age, and pluck a few at a time throughout the week.

I was just messing around. I hardly ever take even 6 ducks. More times than not we have people with us that do not get to hunt anywhere near as much as I do so I give them most of the ducks and keep 3 or 4 for myself. I breast some out and I pluck some whole! And when I do breast them out, I still take the legs and wings because they are great for slow cooked duck and gravy. No matter what I leave the skin on! Like you stated before in this thread, crispy duck skin is hard to beat!

 

[Buzzard Breath]

Man, that looks good.

 

[AT Hiker]

Little late to the party but that does look awesome! Gonna have to try and kill me one this winter and try it out.
I quarter snow goose and they are so much better than just plain ol breast sections.
Thx for sharing.


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[Ironsmith-Jared]

Little late to the party but that does look awesome! Gonna have to try and kill me one this winter and try it out.
I quarter snow goose and they are so much better than just plain ol breast sections.
Thx for sharing.


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I've got some snow thighs in the freezer. I read a recipe that called for boiling them in onion broth, then slow cooking in BBQ sauce. They claimed it tastes just like ribs


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[AT Hiker]

Never cooked any that way, I mainly braise or smoke water fowl. Let us know how it turns out as it does sound good.


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