British BBQ Society Forums

My local Morrisons were having a special on Duck - whole ducks at half-price.

The big question is - will this smoke?

Alternatively, I was wondering whether to simply do it like a beer can chicken (but - probably - with something sweet, like cider, rather than beer)

Any ideas?

Hi Chris,

You have two options, smoke it or cook it hot and get a crispy skin, this is the advantage of a traeger, tempted to go and get one myself.
Toby

OK, you've convinced me... I'm going to use the "beer in the butt" technique at high heat, to keep it moist inside, but crisp outside (hopefully).

I already have dinner arranged for tonight, but I'm working from home tomorrow, so if it is a nice day, it can go on in the late afternoon.

With pictures to follow please, not seen smoked duck before, wish we could get scratch and sniff computer screens (oo-er missus )

Here's a couple of ducks I cooked on a Traeger a little while back. Stuffed with spring onion, ginger,sugar, salt and all spice...sewn up with a bamboo skewer. Then scalded in boiling water and dipped in a bath of maltose and Chinese red vinegar. Hung for a day then smoked for 3 hours and turn up the temp. to finish and crisp up the skin.

Sorry, that should have read 5 spice NOT all spice..

would it be wrong to have duck for breakfast?

Well I looked out of the window this morning and thought '' it's good weather for duck''

Sorry to disappoint, but it was peeing down here today, and I just couldn't be fussed to get the grill out of the garage (which is exactly why I need to make it a permanent installation).

So I cooked the duck in my conventional oven, and very fine it was too.

If Morrisons continue the deal, will pick up another one next week.

Chris

When you do finally cook one on the Traeger ... smoke it first for at least an hour, preferably 2-3, then crank it up to high and finish it that way .... you should get a bit more smoke flavour by doing it that way .... also works beautifully with duck breasts and legs.

I had a few cans of duck confit (legs) that I wanted to get rid of, so took them out of the fat and put into the FEC100 (Big brother to Traeger) and they crisped up beautifully .... also had a great smoke flavour ... went down really well at my last do, everyone seemed to enjoy them anyway!