Grilling ducks

**mudminnow** · 12-28-2020, 06:44 PM

I mean, it’s no boneless chicken breast, but this has been my favorite way this year to eat ducks. I’ve been blessed to have only shot teal, mallards and woodies this year. Any that aren’t too shot up get picked, split, and plopped on the grill. Crispy duck skin rivals bacon as the best taste experience in my book.
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**hunterjw** · 12-28-2020, 06:46 PM

Looks great!!

**Ring King** · 12-28-2020, 06:55 PM

Marinated in something or just rubbed with spices? Might have to try this with some wigeon or pintail this weekend!

**mudminnow** · 12-28-2020, 07:15 PM

I used some mojo marinade. Maybe 6 hours in it. I couldn’t taste the marinade, but I could the rub I put on it

**thunderchicken** · 12-28-2020, 07:17 PM

Are you picking them by hand or with some sort of plucker?

**billbuster84** · 12-28-2020, 07:18 PM

Been wanting to try this with wood ducks, but I don’t have the patience to pick them

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**Calibogue** · 12-28-2020, 07:23 PM

I will say, I love plucking a breast then removing it skin attached.
However, I did this on a pair of fat, grade A woodies last week but also included the legs then put them on a thick paper plate covered with paper towels for two days.
Inadvertently, it removed much of the bloody moisture and produced an incredibly tasty piece of duck.
I seared them skin down until the fat rendered and the skin shriveled up then flipped over to sear.

**mudminnow** · 12-28-2020, 07:34 PM

Originally Posted by thunderchicken

Are you picking them by hand or with some sort of plucker?

I do both. These I used a “fowl plucker” but I’ll pick them by hand most of the time. I like to gut the ducks day of, leaving the feathers on and let them it in the fridge a day or two. Fresh shot ducks don’t pluck as well in my opinion

**mudminnow** · 12-28-2020, 07:34 PM

Originally Posted by billbuster84

Been wanting to try this with wood ducks, but I don’t have the patience to pick them

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Well, find some patience. It’s worth it

**Highstrung** · 12-28-2020, 07:35 PM

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don't overpower a summerduck

**Highstrung** · 12-28-2020, 07:42 PM

I pluck doves.. duck - summerducks, mallards, and teal.. as for local regulars. I won't pluck a ringneck, and a few others. Some though, I'll breast out if I've got a dish in mind for it. The skin is staying on most of my plucked list if I breast, all dependent on where I kill it. The bad shit they eat will go into the fat.

**Highstrung** · 12-28-2020, 08:28 PM

I'll soak those boogers for a little bit in decent maple syrup.. with some olive oil, salt, pepper, and some garlic. Depending on the mood maybe some fresh thyme.. or reduce down leftover syrup with a couple dashing of cayenne and then basting that on.. scrumptious

**willk** · 12-28-2020, 08:32 PM

Maple and cayenne is the yum yum.

**paynej** · 12-30-2020, 09:07 PM

Originally Posted by Highstrung

I'll soak those boogers for a little bit in decent maple syrup.. with some olive oil, salt, pepper, and some garlic. Depending on the mood maybe some fresh thyme.. or reduce down leftover syrup with a couple dashing of cayenne and then basting that on.. scrumptious

When you smoke the whole ducks (I think I saw that in another thread), do you sear the skin after or is it good to go right out of the smoker?

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**Highstrung** · 12-30-2020, 09:21 PM

It's good to go out of it. Cooking ducks with good skin, skin on, really adds to it. But it's not farm raised, were really not getting all of the lovely fat like those. The pic of the above was one where I got it about right, it's a process trying to learn each duck smoking. I do it for the flavor and to mess around. If I needed a go to, it would be a higher temp and faster quick roast. I can't stand overcooked ducks. Or ribeyes, or doves, or deer loins, tenderloins, really anything except for nasty chicken.

**Hoggin** · 12-30-2020, 09:51 PM

Smoke ducks, pick ducks, slice a baguette in half lengthwise. Toast baguette, smear Brie or similar cheese on said baguette. Add picked duck. Put it back together. Wrap in foil. Pop back in Oven to warm. Open back up. Add arugula and a blackberry balsamic reduction. Put back together. Slice. Loosen your belt.

**Highstrung** · 12-30-2020, 09:53 PM

All and all, I think a lot of people's laziness makes them miss out on some good things in life. Like what mudminnow has mentioned, take the time and pick some birds. It's worth it. Breasting out every bird you kill and wrapping it in bacon is f'n shameful.