Originally Posted by Jester
Man... those look amazing?
Are you hunter?
No... Just like duck on occasion.
I brined those ducks in a honey maple brine along with a 20 lb turkey. The turkey just went in the oven.
We had the ducks as an appetizer. I was really happy with how everything came out. I fired up my pit for the ducks and was pretty psyched that I was able to cook something a bit more "delicate" like these ducks with it. The smoke was just right and nailed the internal temps.
I placed tin baking pans underneath and caught all of the fat. I also made a stock out of the remaining carcasses, saved some of the stock and then added the collected duck fat to the remaining stock and am simmering that down into "cherry/apple smoked duck fat".
I was able to pick off enough meat after we ate that I am going to confit it with the fat and then, maybe tomorrow, make Duck Confit Hash.