Chrismas Duck - BBQ Central

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Old 12-25-2007, 05:12 PM   #1
Rag
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Chrismas Duck

Tried to smoke a duck today. Ran the smoker at 300* for 1 hour, then dropped down to 2 hours at 250*. Fat was well rendered, but the legs never got loose. When pulling the leg the whole bird moved like it had rigor mortise.
Meat was tasty but not moist or very tender. I'm glad we don't have to compete with ducks.
Dinner was a success. (had some Zartranes rice, boy).
Notice sausage sticker which made drain holes all over....good tool for this.

http://usera.imagecave.com/Rag/xmas/
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Old 12-25-2007, 05:20 PM   #2
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Duck looked mighty tasty from here Rag! Nice job and Merry Christmas!
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Old 12-25-2007, 05:24 PM   #3
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It looks ok on this end also.
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Old 12-25-2007, 05:45 PM   #4
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That bird looked pretty darn good Rag! Nice job on the table setting also!
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Old 12-26-2007, 09:11 AM   #5
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Wild duck will be a little tough. Stewed they will be more tender. I don't care for duck very much. It looked good though.
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Old 12-26-2007, 11:47 AM   #6
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Quote:
Originally Posted by brian j
looks good. i've never cooked a duck but from my experience with turkeys and chickens the toughness could have been casused by how the bird was raised. anything "free range" or wild will be tough because they actually used their muscles for things other than standing around.
Yeah, I was thinking that too. Next cook may be hot and fast in the smoker, just for grins.
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Old 12-26-2007, 03:06 PM   #7
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Great pics Rag. Thanks for sharing
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Old 12-26-2007, 03:31 PM   #8
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Quote:
Originally Posted by 007bond-jb
Wild duck will be a little tough. Stewed they will be more tender. I don't care for duck very much. It looked good though.
You sure you are from Louisiana ?
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Old 12-26-2007, 06:28 PM   #9
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Rag, that was not a wild duck, right?
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Old 12-26-2007, 10:02 PM   #10
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Quote:
Originally Posted by Griff
Rag, that was not a wild duck, right?
It was a Long Island duck that I picked up in South Phila Italian Market. Maybe it walked down from Long Island.
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