I raise ducks as part of my meat supply because I love the flavor and they're so much fun to watch roaming the homestead.
These are some of my White Muscovys.
I got my breeding stock from J. M. Hatchery last year.
They have done very well in my cold climate and their eggs taste great!
This year we hatched out 24 ducklings to raise for meat.
These are White Pekins that I purchased from Murray McMurray Hatchery.
I'll being saving some of these to use as breeding stock for next year.
This was an 18 week old Muscovy hen that dressed out at 6 pounds 10 ounces.
Some people smoke duck without brining them however I brined this one for about 10 hours.
I adjusted the following poultry brine recipe to use with Duck.
Duck Brine Recipe
¾ cup coarse Kosher Salt
¾ cup Sugar
1 cup boiling Water
1 gallon Apple Juice
1 tablespoon Pepper
1 cup Honey
A heavy-duty plastic tube, stainless-steel bowl, or re-sealable plastic bag can work as a brining container, as long as the poultry is fully submerged. Weight with a plate, if necessary, to keep the meat fully covered by the brine.
To determine how much brine you'll need, place the meat to be brined in your chosen container. Add water to cover. Remove the meat and measure the water.
Dissolve salt and sugar in the boiling water. Add it to the apple juice; add your honey and pepper; stir to combine. Chill brine completely in the refrigerator before adding poultry. Place your poultry in the water and place in the refrigerator for the time required.
Rinse duck twice after removing it from the brine solution; discard brine. If you are not ready to cook at the end of the brining time, remove and rinse the meat. Refrigerate until ready to use.
It's important to pierce through the skin and fat (but not into the meat) to get rid of the excess fat as it smokes.
She's been smoking for a couple hours between 225° - 250°
I purchased this smokehouse from the Canning Pantry for $229.00.
It's made by and shipped from The Sausage Maker where it sells for $319.99.
You can easily make one for less money and I probably will next year.
This year I built a cold smoke smokehouse that I'll be using when the weather turns cooler.
You want the internal temperature of your smoked duck to be between 165° - 170°
Now into the oven for a few minutes to crisp up the skin.
Easy to raise, easy to smoke and very, very delicious!