The Texas BBQ Forum

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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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.

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

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

But I couldn't look at the thread title without thinking, "WABBIT SEASON!"

you mean the "WASKELY" kind

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

:)




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