Duck and Ham, Grill and Smoker

[Abelman]

Decided to get some vittles cooked up yesterday as the weather was just perfect for a January day.

I marinated a whole duck, which I quarted, for 24 hours. This was the first duck I have done and I followed a recipe from a duck a buddy grilled for me down in FL. Anyway, it's not the last duck I am doing. The whole family loved it. Although the skin looks burnt/crisp, it was actually very good and no burnt taste to it at all given the fat content in a duck.







The better part of the day went into smoking a 7 lb ham. Applied the rub 24 hours prior and wrapped her up. I used apple wood and a pineapple based mop with a pineapple/honey glaze in the last hour.





All in all, a good day and a happy family.

Thanks for looking.

[Fishawn]

Pete, I'm sure the family was happy after those perfect beauties. Great looking grub!

[Bassman]

Great looking ham, Pete! I'm not much for duck, but I might even give that a try.

[Gunslinger]

Great looking ham, Pete! I'm not much for duck, but I might even give that a try.

Me too. Not a water foul fan either, wild or domestic. But I'd try that.

[PreacherRodgers]

The real problem with duck is not the preparation, but the fact that no matter how you prepare it, it still tastes like duck!

BTW nice ham. I am definitely a fan of all things pig! oink oink

[T-bone Tim]

Man oh man , awesome looking grub ... luv the looks of that ham ... but what pray tell is the recipe for the duck marinade you used ?

[BBQ Engineer]

Hey Abelman,

What's in the duck brine...I see oranges, oil, spice...it looks fantastic. I don't have any ducks, but I sure know where I can get a chicken. I would love to try it too.

[Bbqgoddess]

Pete
That duck looks done to perfection! Do post the recipe, I would love to give it a go!
That ham looks like I need to get on that ham smoking deal quick.. I bet that makes some fantastic hammy sammies! Great smoke Pete!

[Abelman]

Thanks everyone, it was sure good.

One thing I will say about duck is that it's not chicken or turkey. It has it's own taste and I think it's better. Bottom line, duck fat is the key. I had never had duck until my buddy did one for me and I was amazed. When I tried this myself, it was just as good. I followed his recipe.

I am a fan of duck and will certainly be doing more.

As for the ham, that was my second one and it's a hit with the kids and makes great sammies as well as some other goodies. Just like the duck was.

As for the marinade, sorry but I can't share this one. I was sworn to secrecy and I have to respect that. For those that know me, you know I always share recipes when it's not an issue. Sorry but I agreed, hope you understand.

I will say, look up the Alton Brown duck recipe, I think he calls it Mighty Duck. Actually, here's a link...I'd like to try the steaming portion from this and then go to the grill.....I'll try this at some point soon. I also want to try some stuff under the duck like I do with veggies under a brisket and/or butt.

http://www.foodnetwork.com/recipes/a...ipe/index.html