For the Anti Duck

[go_okfishin]

Here are the pictures from previous thread. Ditched the Beer can idea when I found out the Mich Ultra can was too tall. Forgot to buy a Red Bull so I went with Poser's idea marinating in Molasses and using Seal Salt. I added some Fireball whiskey to the Molasses.




Smoked at 200 for 2.5 hours. Brushed with Marinade 4 or 5 times. Moved closer to the fire the last 30 minutes to crisp the skin.


Finished Product was excellent. Skin was crispy. Next time may take off at 2 hours and use a pan underneath with some liquid in it. Was not dry.

 

[thetoolman]

That looks GOOD!!! I don't get the anti duck people either. That is all I have ever heard is duck is greasy, dark, just taste bad etc.

I took some duck breasts this year from some "Jacks" of all things, popped them in a hot skillet with garlic, rosemary, salt and pepper to medium and they were as good as any wild game I have had. Gonna have to give the molasses and bourbon smoke a test pretty soon.

 

[G8rntn]

How did the Fireball taste with it??