aris wrote:Has anyone done a low-and-slow of a whole duck in a smoker? I would have thought that it would come out fairly nice - all the fat rendered out, and a nice crispy skin - almost like the Chinese duck.
I've done it in the past but it doesn't work that well as you'll struggle to get the skin crisp, even trying all of the tricks like pricking the skin all over pouring hot water over the skin rubbing with vinegar & air drying & still i couldn't get the skin crisp even when finishing at high heat (it just ended up burning).