hello welcome to Texas style cuisine today I'm going to show you how to barbecue a duck okay we're gonna get started on our ducks today and we want to do something a little bit different for Thanksgiving I know we have the traditional turkey a lot of people do a ham different things like that but we thought we'd do some ducks for Thanksgiving and change it up a little bit you may want to try this for Christmas possibly or even a Christmas goose I've cooked goose before and it comes out real nice also so let's get started let me show you how I'm gonna prep our ducks before we put them on the barbecue pit okay we're gonna get started on these ducks now the important thing to remember about when you're dealing with ducks and the big difference between them and chicken or a turkey the one is is the fat under the skin if you do not render out that fat you're gonna get an oily meat you're gonna get a very strong flavor of meat so we want to render that fat out so what I'm gonna do is I'm gonna poke holes in the skin of this duck we're just gonna go around it get holes poked at it so that as it starts heating up it can flow out of that skin it'll help the skin to crisp up it'll help to get that fat out so we don't have a fat problem with our ducks because they have such a layer of fat right out of the skin now to do that I'm just gonna use a corn cob holders like you're eating corn on the cob but I'm gonna take this and I don't want to go real deep in here and I'm just gonna poke holes all in the skin you could use a toothpick you could use a skewer I know some people that use knives and they just take a little slits and cut slits in there ducks but I'm just going to poke holes in it we're going to not only do the breasts but we're going to do the sides of the back the thighs every bit of this duck is going to be pierced with holes so that we do not have to worry about the fat not being able to get out of the skin and staying in on the meat we're going to render this out very very good all right we have the the holes poked in the duck and what I'm gonna do is I'm just gonna trim it up here a little bit I'm gonna take this big bunch of skin off of the neck get that out of there one thing I didn't do while ago was take out the neck and we do have some giblets case we wanted to make some gravy there's a big duck liver has some poor gua maybe in a little bit but we're gonna get those out and I'm gonna trim some of the fat off of this duck just like I would a chicken just take this off the back end get it out of there some I'm gonna leave a little bit of skin on there just to tuck the legs with to help hold it together here in a little bit we're going to tuck it and do that but anyways he's trimmed up I'm gonna pat him dry and then we'll get the seasoning on but let y'all see how that works all right our Ducks I've pierced the skin on all of our ducks and we're fixing start season I know all I'm going to use is my basic barbecue seasoning it's just what I put on my chickens is what I put on my pork and the first thing I'm gonna do is is I'm gonna season inside of this duck well do it the same way as if I was cooking a whole chicken our whole turkey I want to get some flavor down inside of it so drop my seasoning down inside and then I'm just gonna take a couple of pieces of celery put a stalk it's gonna put a stalk in each one of these birds with a carrot just like I would and uh it's like I would in a turkey so I just got four baby carrots in there and I'm gonna put some onion in it and I'm just gonna put two nice wedges down inside of there maybe a third of that onion so our onions in it and the last thing I'm gonna put in there is a mandarin what cut it in half and kind of squeeze it get a juice activating going down in there I'm gonna put it right there a little more juice I'm gonna take this other one and I'm gonna put it up in the front orange goes good with duck so got an orange and each chin I got seasoning on the inside now we're gonna season the outside might raise a little bit wet so again I'm gonna I want to Pat off my skin get that nice and dry and I'm gonna coat this duck with a little bit of olive oil and this is just going to help one the skin to brown but two it's going to help my rub to stick so take that gotten coated good now just my basic barbecue rub I'll put a link in for where I have the recipe for this or I might just put the recipe down on there but it's my basic rub I use it for my pork and I use it for my chicken both it is just salt paprika oregano pepper some seasoning salt things like that but that bird is coated really well now we want to keep this bird tight together they want to tend to flop anytime you do a chicken or a lot of things so all I'm gonna do is you could take you take some butcher's twine and you could actually come in here and you could tie this bird up and keep it from flopping this is doing that I'm just gonna pierce the skin down here okay right there I'm gonna take my skin I have here cut them a hole a little bit bigger now I'm gonna tuck this leg in and I'm going to take this leg poke it in the hole on the other side okay now that's going to hold that back in together and I'm just going to take these wings and fold them behind right there right there pretty little package probably put a little bit more seasoning just to get another even coat so it looks a little prettier kind of messed it up while I was trusting him up but there we go it's gonna go on the pit just like that now let me get these other two birds ready to go and then we'll take you to our barbecue pit we're gonna get them on there and we're gonna cook them out about Oh 275 to 300 degrees and I think it'll probably take is a couple hours to get these cooked and we want to make sure we render them out good won't have a little higher heat if they don't look like a rendering enough I may bump it up to that 300 degree mark and and hold it there the top into my peel of these barbecue vaults do cook a little hotter so if I have it at 275 to 280 it's gonna be closer to 300 if I put it on the top shelf toward the back and that's where it right where I'm gonna put these these birds are about 5 pounds apiece so take us to 2 and 1/2 hours and we'll have them cooked and ready to go all right we've got our pit it's a 288 right now so it's plenty hot I'm gonna take a pan and I'm just going to put this pan underneath the ducks well they start render out that fat I want all that fat down the bottom of the pit so I'm just gonna put them where they can render down and drop into the paint don't take each duck lay them on here towards the back part of this shelf so that they get in the hottest part of my pit there's the last one you looking shot it in OOP leg pop down he's trussed up again right there air can pass in between them push them back make sure the pan is under where it'll catch the oil that's rendering out and we'll come back and check these in about 90 minutes we're gonna check exhale they look close back up the temperature check up again okay all right we've had the Ducks on here for about an hour now I'm gonna check them see how they're looking check temperature on them see how much longer we have to go well I'll tell you what the meat is pulling back on those legs it's been an hour that was 1:45 and the breasts that is about 140 in the breast and 146 so we're gonna let those ducks keep going probably at least another 30 minutes get them up to 165 they're nice and brown if we wanted to we were probably 10 thumbs and stop some of the smoke penetration but it's not bothering me any they're gonna be a nice smoky looking duck we're gonna take the smoke I think all the way through the whole process and we'll be back in a half hour check those all right been about a half an hour's a word check our ducks see how they're looking now all right I'm liking the way these look thick in the thigh we are 175 179 174 let's check the breasts and see how they are oh yeah we're good yeah it's about 163 165 okay what we're gonna do now is they're right at 165 I'm going to Saul speeds and I'm gonna take my regular Chipotle barbecue sauce mix that with some orange juice start together and use that bar glaze on these ducks let me get that made and we'll come out here and glaze them up real quick all right I have my sauce made and again all it was was a chipotle BBQ sauce and it has a 2 cups of sauce and about a cup of orange juice to pull this pan out so the peas the Ducks if they dripped any more we poured some of the liquid out of them while ago but there's there's a lot of liquid and they're part of us rendered out from that orange juice part of it is just stuff from the duck itself the duck fat was running down I'm gonna take these ducks I'm gonna take now my barbecue sauce and I'm just gonna paint them carefully here with much' poldek barbecue sauce with orange juice then I'm going to close them back up in here now I'm gonna let this sauce candy up on for about 15 minutes and they should turn out really really nice these Ducks are looking pretty they're nice Brown up on the top should have got a lot of that fat out of them and if y'all could see this pan that's on girl it is totally full of oil totally full well I mean it's a big not totally for I'm exaggerated but there's a lot of there's a lot of fat in there let's come out of these ducks I'm gonna sauce these close them up let them sit for a little while all right our ducks are sauced I'm gonna take them and move them to that back edge again you know close together with a drift down into my pan will close these up little go another 15 minutes we'll set that sauce and we'll get them out and I'll be ready all right time to get our ducks off they've been on for an hour and 45 minutes at about 300 degrees oh yeah that is pretty clear that I love my lovely looking duck caller one these were already check the temperature on these and these were at the temperature just a minute ago I put them back in just to set the sauce so these all reached ideal Tim where they go okay we're gonna let these Ducks sit for about 15-20 minutes let the juices settle in them then we'll slice um one see how they all right we have our ducks off of the pit they've been sitting and resting for a little bit we're gonna slice one and see how it looks take this try this breast all that is beautiful look at that that really is pretty let's take another slice off of there that is some lovely slices of duck alright I hope you enjoyed us barbecue at a duck this evening it turned out really good I hope you give it a try if you enjoyed the video go down there give me a thumbs up I always appreciate those likes and if you haven't subscribed my channel I'd really appreciate it if you did thank you stopping by Texas Dog cuisine and we'll see you next time sitting by the wagon when Sun come up this morning bacon eggs and coffee biscuits and bean cookie strikes the Bell and he rings the world warning how them balls put food away beats all I've ever seen