Smoked Duck Or Goose Food

SMOKED DUCK OR GOOSE

Smoked Duck or Goose image

While there are lots of ways to smoke a duck or goose, this is what I prefer. This recipe is designed for wild ducks or geese, but it does work with domestic birds as well. Once your birds have been smoked, they will keep in the refrigerator for up to 3 weeks. What to do with the leftover carcasses? Make this smoked duck soup. You will not be sorry!

Provided by Hank Shaw

Categories Appetizer Cured Meat Main Course Snack

Time 3h30m

Number Of Ingredients 3

Ingredients

1 large duck or small wild goose
Salt
1/4 cup thick maple syrup

Steps:

Salt the duck well inside the cavity, then paint the outside of the bird with the maple syrup. Salt the outside well.
Set the bird in your smoker with a drip pan underneath. Smoke between 200 and 225 degrees over apple wood for 4 hours. Baste the ducks with the maple syrup every hour. When smoked, allow to cool completely, then carve. Serve cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear in a pan. Slice and serve with lentils.

Nutrition Facts : Calories 551 kcal, Carbohydrate 9 g, Protein 15 g, Fat 50 g, SaturatedFat 17 g, Cholesterol 97 mg, Sodium 81 mg, Sugar 8 g, ServingSize 1 serving

SMOKED DUCK RECIPE - (4.1/5)

Smoked Duck Recipe - (4.1/5) image

Provided by á-31592

Number Of Ingredients 8

Ingredients

Brine:
In salt water overnight
Serves 2-4.
Prep Time: 5 minutes
Cook Time: 4 hours
1 large duck or small wild goose
Salt
1/4 cup thick maple syrup (good quality not pancake syrup)

Steps:

1.Salt the duck well inside the cavity, then paint the outside of the bird with the maple syrup. Salt the outside well. 2.Set the bird in your smoker with a drip pan underneath. *** To crisp skin, start on a 500 degree grill for no more that 15 minutes. Smoke between 250 and 275 degrees over apple or pecan wood for 2.5-3.5 hours. Baste the ducks with the maple syrup every hour. When smoked, allow to cool completely, then carve. Serve cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear in a pan. Slice and serve with lentils.

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