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Smoking Wild Duck

May 23, 2013

Around this time last year I decided to purchase a Bradley Smoker. This was a fantastic purchase, now I could smoke fish, cheese, make bacon, ham, did someone say BBQ ribs? With the Bradley, the sky is literally the limit.
Last week I was given three wild ducks to smoke, I did a bit of research on wild duck, but there isn’t a lot of info out there on cooking/smoking methods (there is plenty of info on domestic ducks which have a lot more fat content…and therefore smoke very easily). The Bradley iOS app had a recipe, so I decided to use this as the base.

Brine:
1 litre of water
1/2 cup of salt
1 cup of raw sugar
2 Bay Leaves
1 Tablespoon of Garlic Powder
1 Tablespoon of Paprika

Mixed all the ingredients together and placed ducks in Ziplock bag, fill with Brine then remove all air from the bag. Into the fridge at 2-4C for three days. Remove ducks from brine, discard brine and give a quick rinse inside and out (reduces the salty taste). pat dry and stuff with newspaper, return to fridge for another 12 hours to dry out. Remove from fridge and allow to come up to room temperature, brush lightly with Olive oil (or any vegetable oil you prefer)

Heat smoker to 60C and hang the ducks vertically so the smoke enters the body cavity as well. Dry the Ducks at this temperature for at least one hour.

Hanging the Ducks vertically allows the smoke to penetrate better

Hanging the Ducks vertically allows the smoke to penetrate better

I used Special Blend for this recipe. Smoke the ducks for 2.5-3 hours at 60-70C, then finish in an oven on a rack to the fat drains away at 180–190C to crisp up the skin, if using a probe, ensure the temperature reaches at least 77C (I take them to 80C)

Final product, beautiful colour and crisp skin.

Final product, beautiful colour and crisp skin.

Enjoy…a colleague of mine took home one of the carcasses and made a soup with it. Apparently tasted fantastic

Delicious soup from a smoked duck carcass, with maori potatoes, carrots and coriander

Delicious soup from a smoked duck carcass, with maori potatoes, carrots and coriander

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