Beer Can Duck?? - BBQ Central

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Old 10-23-2006, 12:12 PM   #1
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Beer Can Duck??

I was shopping in Wal-mart and I saw that they have frozen ducks in with the frozen chicken and turkeys. I was wondering if anyone had ever smoked a duck, beer can chicken style? Any other tips for smoking a duck?
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Old 10-23-2006, 12:17 PM   #2
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I was thinking the same thing.....duck would see like a natural low and slow.
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Old 10-23-2006, 12:34 PM   #3
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Well, there you go dog, pick up a duck and all your previous problems are solved [smilie=a_ohyahbaby.gif]
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Old 10-23-2006, 12:40 PM   #4
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Old 10-23-2006, 01:45 PM   #5
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Hmmm. I'd rather have my duck medium. Let us know how it goes. Get a big one, and since their so long... Get some cans of Fosters! ... and umm You may wanna save one for the duck to sit on too.... Yeah.
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Old 10-23-2006, 02:04 PM   #6
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I've heard that duck is a much leaner meat than a chicken...perhaps low and slow isn't a benefit in this case...
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Old 10-23-2006, 02:11 PM   #7
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I am thinking the opposite Greg. Duck has a lot more fat on it, so much extra that I don't think the beer can thing will do much for the flavor or juiceyness of it. Buy it and post pics at any rate! :P
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Old 10-23-2006, 02:11 PM   #8
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Quote:
Originally Posted by Greg Rempe
I've heard that duck is a much leaner meat than a chicken...perhaps low and slow isn't a benefit in this case...
The meat is leaner, however, the skin is extremely fatty. I've never smoked one so I would be interested in how it turns out. I always thought it would be tough to get a duck rolled up in the papers for smoking. [smilie=a_chuckle.gif]
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Old 10-23-2006, 02:13 PM   #9
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[quote=Bruce B]
Quote:
Originally Posted by "Greg Rempe":2ics2rof
I've heard that duck is a much leaner meat than a chicken...perhaps low and slow isn't a benefit in this case...
The meat is leaner, however, the skin is extremely fatty. I've never smoked one so I would be interested in how it turns out. I always thought it would be tough to get a duck rolled up in the papers for smoking. [smilie=a_chuckle.gif][/quote:2ics2rof]
use a pipe!
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Old 10-23-2006, 02:25 PM   #10
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You would benefit from temps around 350*. You really want crispy skin with duck. It would be even better if you have temps over 425* for the first 1/2hr then reduce to 350 for the rest of the cook.

Don't forget to prick the skin to let the fat run out.
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