Duck on a Traeger?

[Chris__M]

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?

[British BBQ Society]

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

[Chris__M]

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.

[clairbare]

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

[joker smoker]

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.

[joker smoker]

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

[British BBQ Society]

would it be wrong to have duck for breakfast?

[joker smoker]

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

[Chris__M]

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

[MadCow]

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!