Smoked Duck Recipe
Ingredients
- 1 whole duck (4-5 lbs)
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1/4 cup brown sugar
- 2 cups apple wood chips
- 1 orange, quartered
- 2 sprigs fresh rosemary
Instructions
- Remove duck from packaging and pat dry inside and out.
- Combine salt, pepper, paprika, garlic powder, onion powder, thyme, cayenne, and brown sugar.
- Rub spice mixture all over duck, inside and out.
- Place orange quarters and rosemary inside cavity.
- Refrigerate duck for at least 3 hours or overnight.
- Prepare smoker to 225°F and add soaked wood chips.
- Place duck breast-side up on smoker grate.
- Smoke for 3-4 hours until internal temperature reaches 165°F.
- Remove from smoker and let rest for 15 minutes.
- Carve and serve immediately.
Special Notes
This smoked duck recipe creates incredibly flavorful, tender meat with a beautiful smoky crust. The long smoking process renders the fat and creates crispy skin while keeping the meat moist. Duck has more fat than chicken, so expect some flare-ups - keep a spray bottle handy. The internal temperature is crucial for food safety. This dish is perfect for special occasions and pairs beautifully with roasted vegetables or wild rice. Save the rendered duck fat for cooking potatoes or other vegetables.