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aris wrote:Has anyone done a low-and-slow of a whole duck in a smoker? I would have thought that it would come out fairly nice - all the fat rendered out, and a nice crispy skin - almost like the Chinese duck.

stretchie_ wrote:The fat was left on, and they went on fat side down first. I THINK it was about an hour maybe less but I was busy faffing in the garage so just kept coming out to check temps.

I really can't remember the temp I took the duck off at either sorry, but when it was done we just sliced the breasts into maybe about 10mm slices, it wasn't pink in the middle but it was still juicy, it was a nice contrast between dry on the outside with the 5 spice and juicy in the middle.

We are definitely doing it again, and good idea, it would be great in a salad, or in a bap, or on a plate, on on my fork.........

Swindon_Ed wrote:

aris wrote:Has anyone done a low-and-slow of a whole duck in a smoker? I would have thought that it would come out fairly nice - all the fat rendered out, and a nice crispy skin - almost like the Chinese duck.

I've done it in the past but it doesn't work that well as you'll struggle to get the skin crisp, even trying all of the tricks like pricking the skin all over pouring hot water over the skin rubbing with vinegar & air drying & still i couldn't get the skin crisp even when finishing at high heat (it just ended up burning).

Has anyone done a low-and-slow of a whole duck in a smoker?

liomer wrote:

Has anyone done a low-and-slow of a whole duck in a smoker?

Did it a couple of weeks ago on my WSM, following the recipe in Cheryl & Bill Jamison's "Smoke & Spice" (Kindle app edition.....makes a bit of a mess of my iPad!). All I, and more importantly, my guests could say is "WOW!"

Last weekend I followed the same principles for duck breasts/fillets/magret on the Smokenator, with similar expressions all round.

Go for it!

Peter

gazz_46 wrote:I smoked a whole duck a while ago on the OTG and it came of gr8, search My posts..... "little bit of advice plz" I worried about the skin but turned out Nice and crisp, go with 5 spice and you will be pleasantly surprised

How did the skin turn out?

London Irish wrote:

gazz_46 wrote:I smoked a whole duck a while ago on the OTG and it came of gr8, search My posts..... "little bit of advice plz" I worried about the skin but turned out Nice and crisp, go with 5 spice and you will be pleasantly surprised

Gaz, suppose I'm right in saying that if you'd had you WSM at the time, you would have used that instead???
Might try one tomorrow on my WSM and ramp up at the end to crisp the skin...