Smoked Flattened Duck Recipe
Try juniper berries in place of allspice and it’s also possible to inject the breasts with apple juice. I usually serve it cold with crackers and cheese, but I put cheese and crackers out to show off the birds au natural first. Then skin them and slice the breast. The legs and thighs are the best!
Ingredients
4 to 6 whole Mallards - skin on
4 Qt water
⅔ Cup Morton’s Tender Quick
⅓ Cup salt
1 Cup brown sugar
1 Tsp whole peppercorns
1 Tsp whole allspice
½ Tsp garlic powder
4 Bay leaves
Preparation
Prepare ducks:
With a serrated knife, or small saw, split plucked ducks down backbone.
Open up ducks and flatten.
Using a stiff brush, scrub the insides, and then rinse clean.
Brine:
Mix ingredients with 1 qt of water and bring to a boil
Simmer for 15 minutes.
Strain, and then cool brine in fridge.
Mix brine with remaining 3 qts of water.
Soak ducks covered in brine for 3 days.
Remove from brine and rinse in cold water.
While warming up smoker, keep ducks at room temp for 1 hour, and then pat dry.
Smoke:
Place ducks on smoker racks, skin up.
120°F - 3 hrs, no smoke, vent 100% open.
140°F - 5 hrs, cherry or apple smoke, vent 50% open.
160°F - vent 25% open, until breast temp is 150°F.
Cherry
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Cherry Bisquettes provide a mild, sweet, and fruity aroma perfect for smoking poultry, fish, seafood, beef, pork, lamb, water fowl, vegetables, and cheese.
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