Wild Ducks and Geese

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Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

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These days, smoked wild ducks are usually hot-smoked during the cooking process. It is possible, however, to cold-smoke ducks, getting a more intense flavor. Here’s a report by Dr. Andrew Longley from Cundy’s Harbor, Maine, as published in The Maine Way:

Prepare ducks by plucking and dressing as one normally would for baking. Soak the ducks overnight in salted water. Smoke in smokehouse for 36 to 48 hours. (For optimum results, smokehouse should be maintained at 80 degrees.) After smoking is completed, ducks are baked as one would normally prepare ducks. Whistlers, buffleheads, and black ducks have been smoked with good results.