Smoked Duck is totally delicious and a foolproof way to pack flavor and moisture into your fresh duck. This post is especially handy for all those duck hunters out there who are looking for a delicious way to smoke your hard-earned catch as it works on both wild or domesticated duck.
Also works with Any waterfowl
- Pluck the entire duck (be careful not to remove the skin). Remove the innards and rinse out the body cavity with cold water.
- In a large stock pot, bring water to a boil and stir in the salt and sugar. Once the salt and sugar are dissolved, add the remaining ingredients and stir until fragrant, approximately 3 to 5 minutes.
- Remove brine from heat and allow it to cool to room temperature, then refrigerate. Add the whole duck to the cooled brine and place a heavy bowl on top of the duck to keep it submerged in the liquid. Refrigerate for 24 hours.
- After the duck has been submerged for 24 hours, remove it from brine. Rinse the duck with cold water. Heat the smoker to 200 F.
- Place the whole duck on the smoker for roughly 2 hours until the internal temperature is 150 degrees.
- The duck can be served sliced, either warm off the smoker or once it has cooled. I recommend serving it cooled and sliced thinly on a charcuterie board.
Feature via Bryan Gregson
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Course
Main
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Duration
2 hours
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Serves
2 as main course, 6 as appetizer
Chef’s notes
Smoking whole might be the most versatile thing you can do with a duck. It can be served warm straight off the smoker, cooled for a charcuterie board, or incorporated into some other dish like duck ravioli. This also uses the entire animal, which the MeatEater crew always tries to do. Even after you’ve removed all the meat, the carcass can be used for a stock.
A whole smoked duck with orange feet hanging off a charcuterie board is quite the conversation starter, so I encourage you to share this dish with others.
- 1 gallon of water
- 1/2 cup salt
- 1/4 cup sugar
- 2 tbsp. pink curing salt #2
- 2 bay leaves
- 6 garlic cloves, finely minced or crushed
- 4 thyme sprigs
- 2 rosemary sprigs
- 4-6 sage leaves
- 1/3 lemon, sliced
Smoked Duck Recipe | How To Smoke A Whole Duck Malcom Reed HowToBBQRight
FAQ
What temperature do you smoke wild duck breast?
Can you eat wild duck meat?
Does wild duck taste good?
Can you cook wild duck rare?
Can you smoke a duck?
If you want to go the extra mile, put a fan on the ducks. After it is dry, then you can smoke it. if you skip this step and put a wet duck in the smoker, the smoke will not adhere as well to the skin or meat of the bird. If you are skipping the brine, simply pat the duck or goose dry, let it dry out for a few hours and salt it well before smoking.
How do you smoke a duck in a smoker?
Pat the skin of the duck completely dry. Fill the cavity of the duck with the orange halves. Place the duck directly on the smoker, close the lid, and smoke for about 2.5 hours, or until the internal temperature of the duck reaches 160 degrees F. Baste the duck with the basting liquid after it comes out of the smoker.
Is smoked duck worth it?
The effort and time it takes to smoke the duck is totally worth it. Sure, smoking takes longer than just dropping the meat on a grill, but the end result is incredibly moist and full of flavor. A smoked duck is an awe-inspiring centerpiece for any meal.
How do you eat smoked duck?
Sliced thin and on the diagonal, smoked duck is fantastic as part of an appetizer plate or in a sandwich. You can also carve a whole breast, sear the skin side in a frying pan until it crisps again, and serve it with lentils or polenta. Again, use your imagination.