How To Cook Smoked Duck? [STEP BY STEP GUIDE]

It is possible that you have previously thought about trying smoking but were not sure how to do that. Taking the time and effort required to smoke a duck is completely worthwhile. Although smoking takes more time than simply placing the flesh on a grill, the finished product is wonderfully flavorful and moist.

First, brine the duck and make a straightforward glaze to use. Next, the cavity should be filled with oranges, and the duck should be placed directly on the smoker for about 2 hours. Then, brush it with glaze and place it in the oven to broil for two to three minutes before serving.

Smoking a duck is a fantastic opportunity to demonstrate your culinary prowess to someone you want to please while bringing something delectable and luscious to the table. With this food, you will enjoy seeing everyone enjoy something special you prepared.

Smoked Duck Recipe

There are several different smoked duck recipes that you can follow. However, we will be looking at the most popular recipe. You do not need to search for a particular type since this recipe works equally well with domestic and wild ducks.

You ought to be alright if you follow the timing instructions in the recipes and check in from time to time. You should cut your ingredients in half if you choose to use a 2.5-pound duck instead of the 5-pound duck called for in the recipe. Keep in mind that ducks have larger bones than most other birds.

Ingredients

• 2 teaspoons Powdered Onion
• 1 teaspoon Paprika
• Two pieces of bay leaf cut into thin strips
• 1 teaspoon Marjoram
• 3 tablespoons of sugar
• 2 teaspoons of Poultry Seasoning
• 1 teaspoon White Pepper
• 1 teaspoon rubbed sage
• 1 teaspoon Thyme
• 1 teaspoon powdered garlic

Instructions

Before thinking about smoking your duck, you should first perform some operations on the duck to make it suitable for smoking. A week before smoking your duck, you begin the early preparations. The duck is first washed, and any extra body fat is removed.

Use a sharp fork to puncture the breasts and thighs repeatedly. Try to puncture the skin but avoid cutting into the internal organs; this promotes fat release. In a sizable basin, combine the cure’s ingredients; apply the remedy to the duck’s exterior and interior.

Place the duck in the refrigerator to recover for six days. Continue to apply the remedy to the duck regularly while it cures. This will make it more likely that the remedy will reach your duck and perform as intended. After the first preparation, you will move on to the next step.

A day prior to smoking your duck, you start the secondary preparation. Dry off your duck after giving it a quick shower in cool water. Newspapers should be crumpled and then wrapped in paper towels; put the newspaper and towel in the duck’s body cavity.

The duck should first be wrapped in kitchen towels, then again in newspaper. To absorb any liquid, place newspaper and a paper towel under the duck that has been wrapped. Keep your duck in the fridge for the night. The next step is to smoke your duck; below are the procedures to follow for this step.

• Since smoking a duck requires it to be positioned in the smoker for 7 hours at various temperatures, make sure to give yourself more than enough time.
• Discard the towels and newspaper you covered the duck in last night before smoking it.
• Next, the duck should be hung or placed into the smoker with the breast pointing down. If you do not like hanging the duck, you may just put it in the smoker.
• The duck should first be dried out for 60 minutes at 140° F in the smoker.
• Utilizing the wood of your choice, start smoking for about three hours at the smoker’s lowest setting.
• Increase the temperature to 150° F and continue smoking for an additional three hours.
• Your duck is now ready to be taken out of the smoker.
• Preheat your oven to 350° F; the duck should be placed on an elevated rack and placed into a pan.
• Roast the duck inside the pan until cooked, then cover with foil.
• To ensure that your duck is very juicy when you serve it, remove it from the pan and let it sit on a chopping board for 5 minutes.

How To Cook Smoked Duck

A whole duck can be smoked in two to three hours; set your smoker to 225° Fahrenheit to begin. Make shallow, tiny holes in the duck skin to release the fat; salt the duck and rub it. Ensure that the duck flesh’s cavity and every other surface are salted. Apply your preferred spices and herbs to the duck.

Put it in a smoker; grilling can be done on a BBQ, a Weber grill, or another device. Drizzle the duck with syrup when the internal temperature reaches 150 degrees Fahrenheit. Retrieve the duck from smoke once the temperature reaches 165 degrees Fahrenheit; chop it to serve after 15 minutes of resting.

Smoked Duck Breast

To smoke a duck breast, you will need the following:

• 2 boneless duck breasts
• 1 tbsp white sugar
• 1/2 tsp dried basil
• 1 tbsp soy sauce
• 2 cups apple juice
• 1/2 tsp fresh ground black pepper
• 1/2 tsp paprika
• 1 tbsp coarse kosher salt
• 1/2 tsp garlic powder

Procedures

• Combine the juice with the sugar, spices, and salt until the sugar and salt are dissolved.
• Add the brine to the dish with the duck. After giving the duck a few turns, wrap the dish with plastic. Place the duck in the refrigerator and marinate for four hours.
• Using Cherry, Maple, Pecan, or other wood chips, preheat the smoker to 250F.
• Put the duck breast on the rack in the smoker.
• Smoke the duck for about 2 to 3 hours, or when the internal body temperature of the flesh reaches 150F.

Smoked Duck Whole

Smoking enhances duck meat’s flavor. Duck meat has a much stronger flavor than chicken or turkey because it is richer and fattier. The fact that the breast meat covers most of the duck and is somewhat aerodynamic is an additional benefit of smoking a whole duck.

That guarantees equal cooking across the entire dish. You will have completely cooked duck thighs that are ideal for shredding and the delicious, melt-in-your-mouth duck breast. Preparation is the key to this smoked duck’s success. Though the preparation is straightforward, it does take a while, so make a schedule.

The duck should be brined in a dry solution to flavor the meat and remove excess moisture. After that, the fat between the breast meat and the skin is slowly smoked to melt it. In order to provide you with succulent meat and crispy duck skin, it is then glazed and broiled.

What To Serve With Smoked Duck

A rubbed duck is cooked with smoke using indirect heat to create the meal known as “smoked duck.” Juicy, supple, and delectable describe the smoked duck. The taste is intense and combines chicken with red meat. It could be eaten with various side dishes for a family supper.

A smoked duck can be served with spaghetti with garlic and olive oil, fried rice, vegetable salad, noodle soup, or mashed potatoes. Try blueberry sauce, cherry sauce, orange sauce, plum sauce, or raspberry sauce if you opt to serve it with a sauce. It all depends on what you prefer.

Final Thoughts

Cooking a smoked suck takes much effort. Smoked ducks are one of the tastiest dishes you can cook for your family and enjoy together. The smoked duck can generally be served with various sides and sauces. Simple vegetable dishes to rich mashed potatoes are all acceptable side dishes with smoked duck.