DIY BBQ Smoked Duck. It’s what’s for dinner. Well, maybe for some of us it is. For many of you reading this post, it’s likely you’ve only had duck while dining out, perhaps at a Chinese restaurant (‘cue A Christmas Story). For those of you who already rock a Weber Kettle Smoker set up or perhaps something more robust, like a Big Green Egg, I have something here from The Root Boy!
Here’s the description of this DIY BBQ Smoked Duck video from The Root Boy:
This duck came with an Orange sauce which I used but I was tempted to put some YKYWI BBQ Sauce on it.I first had duck back in Germany in 1999, Mad Cow disease was rampant and wherever we went in Germany and France you couldn’t get beef but they had the most delicious duck! Also all the Thai Restaurants around here feature some kind of Crispy Duck or Peking Duck. My wife was not impressed.
To make this you will need:
- 1 duck
- 1/4 cup of brown sugar
- 2 tbsp Slap Ya Mama
- 2 tbsp Ancho chili powder
- 2 tbsp Smoked Paprika
- Tsang Stir Fry Oil
- 1 cup of white wine
Wash and dry the duck,Poke some holes in it to give the fat a place to go . Use a drip pan or your grill will get messed up. Slather the duck with the stir fry oil, mix the rub and slather that on.Grill as usual or on an upright roaster with white wine in it, eat and enjoy!
Here’s my take on what you see in the video above:
First, this thing is value packed! What you see here is actually a “Wine Can Chicken” gone fancy – with Rex Goliath sauvignon blanc subbing for beer. There’s also a nice “duck rub” recipe worked up that you’ll want to try.
I see so many posts, recipes, videos, etc on the web that throw out a recipe and go way way too skinny on details and actionable “how to” information. Not here. No way.
Not only are you getting “bill to tail” info on DIY BBQ Smoked Duck, but The Root Boy pops in a sweet little Samuel Adams India Pale Lager beer review while the duck gets happy on the Weber Kettle!
Second, in talking with Scott Thomas about this video post before viewing the video was how to get the duck skin crispy given the high levels of fat present in the duck itself. Check the video and you’ll see the cool way that the fat is allowed to render out of the duck during the BBQ smoker session. The solution is simple, yet effective – as most classically solid ones are.
A few notes on the seasoning and prep of the duck:
Poking holes into the fattier sections of the duck is a simple and effective way to allow the fat to render out through its skin during the smoking process. As is referenced in the video description, be extra sure you have an aluminum pan under the duck while it’s cooking.
Derrick Riches over at About.com has a nice article on duck where he shares some other strategies for rendering out duck fat so that you get a nice crispy skin.
I wonder if the rendered oil could be saved and used later? Might make a great prep material for some other dishes!
The rub mixed up for this duck looks awesome. As I’ve surely not seen any rubs out there marketed as “Duck Rub,” this one seems to fit the bill nicely! (Sorry… bill was not an intended put there. I swear.)
Then there’s the stir fry oil. From the way The Root Boy talks about the Tsang stir fry oil he uses prior to putting on the rub, man… I gotta get some ‘dat! I mean an oil infused with garlic and lemongrass has just got to be kickin’!
The setup on the beer can chicken holder using the mason jar and perforated lid is awesome. I might try a Cabernet instead of the sauvignon blanc, as I just like it better. This, following the rule that you should cook with wine you like to drink. However, as dry white wines are typically de rigueur when cooking, maybe the dryer SB is the way to go.
Thoughts on the use of Cherry Wood
I really like that Root Boy uses cherry wood here. Anything stronger would take away from the Asian flavor profile of the seasoning. We do salmon on our grill at home pretty often using the Cherry Wood planks supplied by Outdoor Gourmet. All natural and of good density (I hate it when planks or more like shims…) – we find that cherry imparts a really smooth smoke profile. I suppose some nice apple or peach wood from either Baxter’s or Fruita Wood Company would be a workable choice here as well.
DIY BBQ Smoked Duck – Closing Thoughts
I always try and pack The BBQ Beat with posts that provide excellent value. From what you see here, I think you’ll agree that this DIY BBQ Smoked Duck video from The Root Boy brings value in spades. If you’ve smoked duck and have a recipe you’d like to share – pop it into the comments below! Also, be sure to connect with The Root Boy on G+ and subscribe to his YouTube channel as well!