Duck seasoning

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RUBYRW
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Duck seasoning

Postby RUBYRW » Sun Nov 19, 2017 9:18 am

Anyone have an opinion on prepping a duck for seasoning? 1st time, mostly see just salt and maple syrup during the cook. Nothing too fancy?
Smoke times I see as low as 225 and high as 325 for fat?
Appreciate tips, help.

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Txdragon
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Re: Duck seasoning

Postby Txdragon » Sun Nov 19, 2017 9:27 am

Only thing on a duck I will even bother with is the breast. The rest makes for good stock, then doggie scraps. Lol! Anyhow, duck is good with a bit of rosemary or thyme. It's pretty bold itself so it can hold up to some stout flavors. I personally like to go with a Mediterranean spice palate for duck.
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OldUsedParts
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Re: Duck seasoning

Postby OldUsedParts » Sun Nov 19, 2017 10:26 am

Been a while but any time I cook Duck, it is always deboned first, because I DO NOT LIKE THE FLAVOR that the bone marrow offers. However, this is just my druthers - - - Good Luck with your Cook :tup: :salut:
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Re: Duck seasoning

Postby Sailor Kenshin » Sun Nov 19, 2017 10:49 am

I'd go with something citrusy to cut the fatty flavor.

But I couldn't look at the thread title without thinking, "WABBIT SEASON!" :laughing7:
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OldUsedParts
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Re: Duck seasoning

Postby OldUsedParts » Sun Nov 19, 2017 2:55 pm

you mean the "WASKELY" kind :?: :laughing7:
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bsooner75
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Re: Duck seasoning

Postby bsooner75 » Sun Nov 19, 2017 3:30 pm

[quote="But I couldn't look at the thread title without thinking, "WABBIT SEASON!" :laughing7:[/quote]

:)

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