Smoked duck is an old and traditional main course for a holiday dinner. Duck meat absorbs all the ingredients well and gives a bolder and robust flavour than any other poultry meat. And have no fear, Smoked Duck is a great meat to smoke as it’s more forgiving than other poultry meat and harder to dry out on your grill. You’re going to love the unique flavour of this meat!
Are you done eating and paying for this expensive dish in the restaurant? Do not worry. We will walk you through a full-proof smoked duck recipe, after which you will be able to smoke your delicious, whole duck and save money and time.
Smoking a duck for a special occasion or family dinner is easy and can be smoked in no time. It can be a bit tough for the new pit master, but let me tell you, the effort you will put in will definitely be worth it and this smoked duck recipe will pay off all your efforts.
How To Make Smoked Duck
Step 1 – Dry Brine Fresh Duck
The first step in this process is to dry brine your fresh duck.
First, make holes in the duck skin, be careful that the instrument with which you are making the holes doesn’t penetrate the meat, including the duck breast meat and all other parts. After piercing the skin thoroughly, apply kosher salt to it. Put the duck in a tray and let it rest in the refrigerator for 15 hours.
Step 2 – Preheat Smoker
Light up the smoker and add desired wood chips. Maintain the internal temperature at 275ºF with the lid closed.
Step 3 – Marinate
After brining the duck, remove it from the refrigerator and pat the meat to get rid of the excess salt. You can also use paper towels to do the needful. Then place it on a marinating tray and apply your spice mixture all over it thoroughly. You can also fill the duck inside the body cavity with some oranges, but this is optional, depending on your likings.
Step 4 – Smoke the Duck
After the marination, place the bird directly onto the wire rack. Smoke duck for almost 2 hours and 30 minutes. While smoking, baste the meat with butter, maple syrup, and orange juice twice or thrice. The juices with drip onto the grill and will be very difficult to wash off. Try placing a drip pan underneath the cooking duck to collect all the juices in it. Using a temperature probe, check the internal temperature on the thickness part of the meat. Remove it from the smoker if the internal temperature is 170ºF.
Step 5 – Broil in Oven
After smoking the duck for the said time, remove it from the smoker and put it in an oven for broiling. Broil it for 2- 5 minutes. Broiling the meat will eliminate all the excess duck fat and will leave the meat with crispy skin.
Step 6 – Serve & Enjoy!
Remove the duck from the oven and let it rest for at least 15 minutes before serving.
Tips For Making The Best Smoked Duck
- Check The Temperature. Use a temperature probe to check the internal temperature of the duck. If the inside temp is 170°F, consider it done.
More Great Smoked Bird Options
If you’re looking to try other similar recipes, why not give Turkey a try! Have a crack at our Smoked Turkey, Smoked Turkey Breast, and Smoked Spatchcocked Turkey recipes a try as well. They are easy to make and also go well with any smoked side dishes.
Frequently Asked Questions
Is Smoked Duck Healthy?
Yes, duck is healthy and safe to eat.
Nonetheless, it is generally deeper in colour than other sections of chicken and turkey, and it is frequently prepared differently. As a result, the duck may be classified as red meat under culinary standards. Duck is a nutritious meat choice that may be included in a balanced diet, regardless of whether it is classified as white or red meat.
Is Smoked Duck Cooked or Raw?
Our smoked ducks are entirely cooked and ready to eat, either warm or cold. Preheat your oven to 275°F to gently warm the smoked duck. Place the duck in a roasting pan and cover with 1/4 cup water or chicken stock.
How Long Does It Take To Smoke A Duck At 225?
Place the domestic duck in your smoker and cover with a drip pan. For almost 2 – 3 hours, smoke between 200 and 225 degrees Fahrenheit over applewood chips. Every hour, baste the ducks with maple syrup.
What Goes Best With Smoked Duck?
The best sidelines for smoked duck are vegetable salad, mashed potatoes, fried rice, or noodle soup. I love to pair it with our delicious smoked baked potatoes, smoked sweet potatoes, or smoked corn on the cob.
What Temperature Do You Smoke Duck At?
The best temperature to smoke the duck is between 275°F to 300°F. Smoke it for 2-3 hours and check the internal temperature with the help of a BBQ temperature probe. If the inside temp is 170°F, consider it done.
Should I Brine Duck?
Yes, because if your brine your duck, it will add more flavour to the meat, leaving you with an exceptional taste and texture.
Can You Eat Smoked Duck Without Cooking?
Smoked duck is excellent either it is hot or cold, with or without other additions, or just sliced and served with some nice bread and salad.
Smoked Duck Recipe
- Your preference of smoker (I recommend a pellet smoker)
- Commercial-grade aluminum foil
- Temperature probe
- Wire rack
- Basting brush
- 2 tbsp melted butter
- 1/2 up orange juice
- 1/2 cup maple syrup
- Dry brine your whole bird.
- Start your smoker, grab your pellets, and get the temperature stable at 275 ºF.
- Place the duck directly on the grill and smoke for 2 hours. Baste with butter around the halfway point.
- Broil the smoked duck for 2-5 minutes.
- Remove the duck from the grill and let it rest for 10 minutes.