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#2931632 - 09/04/12 11:21 AM Smoked Duck
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11873
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]
jb3
10 Point


Registered: 02/23/09
Posts: 3995
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]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11873
Loc: Tennessee

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 Originally Posted By: jb3
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

Top
#2939464 - 09/11/12 11:53 AM Re: Smoked Duck [Re: Poser]
DOC1187
16 Point


Registered: 06/14/08
Posts: 11163
Loc: east tn

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yum.........
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