Our Smoked Duck recipe would be a great addition to your holiday table. The juicy,tender,dark meat of the duck has a rich,savory flavor and sweet undertones that make every bite a taste sensation.
And did I mention the crispy skin?
Our Smoked Duck recipe couldn’t be easier. But it starts with a very important step. First,pierce the skin (not the meat) with a sharp skewer,then rub the bird down with kosher salt.
Using the kosher salt as a dry brine not only adds flavor but also draws moisture from the skin. So don’t skip this step!
As the whole duck slowly smokes,the fat between the skin and the breast meat renders,adding flavor and keeping the meat moist and tender.
Adding our simple honey-orange glaze will make our smoked duck the best you’ve ever had!
Table of Contents:
Ingredients to make Smoked Duck
Let’s start by gathering the ingredients we need to make our simple Smoked Duck recipe. In Chef Speak,this is called the Mise en Place,which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process,but it also helps ensure you have everything you need to make the dish.
Can I change up the recipe?
Yes,you can. Try adding fresh herbs,like rosemary,thyme,or sage,to the dry brine. You can also add any of your favorite seasonings. Garlic powder,onion powder,black pepper,poultry seasoning,and lemon pepper are good choices. Feel free to experiment and add any of your favorite seasonings to the dry brine.
Add brown sugar to the dry rub for a touch of sweetness,and add a little cayenne pepper for a touch of heat.
To create a more flavorful glaze,add soy sauce,bourbon,or balsamic vinegar to the mixture. You can also use maple syrup instead of honey,
How to make a Smoked Duck
- Remove the whole bird from its packaging (remove giblets and neck) and pat it dry with a paper towel.
- Use a sharp skewer to pierce the skin of the duck around the entire duck. Try not to pierce the meat.
- Coat the entire duck with the kosher salt. The salt will act as a dry brine.
*Feel free to add fresh herbs or your favorite seasonings to the dry rub. - Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 12 hours,up to 24 hours.
- Remove the duck from the refrigerator and let it sit for at least 30 minutes to let it come to room temperature. Before smoking,brush off excess salt,then pat the skin completely dry with paper towels.
- Slice the oranges into quarters and place them inside the body cavity of the bird.
- Place a probe thermometer in the thickest part of the duck breast,then place the duck on the smoker rack breast side down,with a drip pan underneath to catch all the drippings (save the drippings;duck fat is excellent for cooking).
Preheat your electric smoker to 250 degrees and add your favorite wood chips to the smoker tube. Make sure to add more wood chips during the first two hours of the cooking process.
- Add the honey and orange juice to a small bowl.
- Whisk to combine and set aside until needed.
- Cook the duck for about three hours or until it reaches an internal temperature of 145 degrees. Baste with the orange juice-honey mixture once an hour.
- Remove the duck from the smoker and place it on an aluminum foil-lined baking sheet with a wire rack (or a roasting pan). Baste the entire duck with the orange-honey mixture.
- Place the baking sheet on the top rack of a 475-degree preheat oven and cook for 5-7 minutes to crisp up the skin.
*Be careful not to let it overcook. - Remove the duck from the oven and tent it with aluminum foil. Let it rest for 10 minutes so the juices can redistribute.
*The USDA recommends cooking duck to an internal temperature of 165 degrees F. Most cooks will argue that’s too long and the duck will be dry. But if you’re not comfortable cooking to a lower temperature,follow the USDA guidelines.
This delicious smoked duck is the perfect restaurant-style meal for your next date night or a fancy dinner party. It would also make a delightful addition to your family’s dinner table.
Leftovers should be stored refrigerated in an airtight container for 2-3 days. Pull the meat off the bones before refrigerating. Removing the meat becomes more difficult after it chills. Leftover duck can also be stored in a freezer-safe container and frozen for up to two months.
Don’t throw away the duck fat! Use it in place of oil when sauteing or pan-frying;it adds incredible flavor. Strain the fat through a fine mesh strainer before storing. It can be kept in a well-sealed container refrigerated for up to two months.
Recipe FAQ’s
The types of ducks available are White Pekin,Muscovy,and Moulard. White Pekin is a tender,mild-flavored variety;muscovy has a more robust,wild flavor. Moulard is a cross between a female Pekin and a male muscovy. They are mainly raised for their livers,which are used to make foie gras. The larger breasts are also considered a delicacy.
Pekin is the most common variety and is usually available online or at your local grocery store. Commercially raised ducks weigh between 3 and 6 pounds.
The best method is overnight in the refrigerator. For a large bird,the thaw should take 2 days. If you need it in a hurry,place the duck in a leak-proof plastic bag (or leave it sealed in the package). Then submerge it in cold running water. This process can take 3-6 hours,depending on the weight.
For this recipe,we used cherry wood chips. Apple wood,pecan,maple,hickory,and Alder wood chips are also good choices.
I wouldn’t advise using mesquite or oak wood as they would be too overpowering for the duck meat.