#2931632 - 09/04/12 11:21 AM
Smoked Duck
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Poser
14 Point
Registered: 07/28/10
Posts: 8172
Loc: Tennessee
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I was at a music festival this weekend where I had quite a few friends in attendance and cooked up quite a bit of wild game including Squirrel, Venison Chorizo Tacos and backstraps. As I was packing the cooler, I came across a whole plucked duck from last season, so I through it in as well. Once at the festival, I quickly became friendly with the BBQ vendor who was smoking brisket, so I asked to borrow a little smoker space the next day. Needing a simple recipe, I took some molasses and reduced it a little over the stove to thicken it up. I then rubbed the duck with Kosher salt and thoroughly coated it with the molasses. I then put it in the smoker for about 3 hours, took it out and let it sit for another 2 hours to cool.
Man, I'll tell you what -that was some fine eating and it does not get any simpler then that. This duck got reduced to clean bones in about 4 minutes. The molasses bark was just incredible.
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It doesn't have to be fun to be fun. Wild & crazy, can't be stopped. Only the strong will survive. Keep your knife sharp and your skillet greasy. http://www.GoCarnivore.com
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#2931640 - 09/04/12 11:28 AM
Re: Smoked Duck
[Re: Poser]
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jb3
10 Point
Registered: 02/23/09
Posts: 3314
Loc: Burns, TN
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Sounds good. I still crack up at "reducing molasses to thicken it up"
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#2931662 - 09/04/12 11:48 AM
Re: Smoked Duck
[Re: jb3]
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Poser
14 Point
Registered: 07/28/10
Posts: 8172
Loc: Tennessee
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Sounds good. I still crack up at "reducing molasses to thicken it up"
Yeah, you want it to be of a "rubber glue" consistency.
_________________________
It doesn't have to be fun to be fun. Wild & crazy, can't be stopped. Only the strong will survive. Keep your knife sharp and your skillet greasy. http://www.GoCarnivore.com
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#2939464 - 09/11/12 11:53 AM
Re: Smoked Duck
[Re: Poser]
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DOC1187
16 Point
Registered: 06/14/08
Posts: 10383
Loc: east tn
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yum.........
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