Smoked Duck

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Smoked duck is an easy, delicious treat perfect for a lazy weekend at home. The smoker imparts a lovely depth of flavor to the rich duck.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 3

Brine time 8

Total Time 11 5

Servings servings

Calories 558kcal

Cost $10

Remove the giblets. Pat the duck dry inside and outside. Using a skewer or a sharp knife, make holes in the skin on the back and the breast sides.
1 duck
Salt the inside and outside of the duck with kosher salt. Place the duck on a rimmed baking pan and refrigerate overnight.
1 Tablespoon salt
Before smoking, remove the duck from the refrigerator for at least thirty minutes. Mix the ingredients for the rub. Rub it onto the skin of the duck and in the cavity. If the rub doesn't want to stick, rub the skin with a bit of olive oil.
3 Tablespoons brown sugar, 1 Teaspoon garlic powder, 1 Teaspoon onion powder, 1 Teaspoon paprika, 1 Teaspoon cumin, ½ Teaspoon chili powder, ½ Teaspoon black pepper
Cut up the vegetables and fill the body cavity with the vegetables. Preheat the smoker to 275°F.
1 small Onion, 1 carrot, 1 stalk celery, ½ peach
Place the duck directly on the rack with a drip pan under it to catch the fat. Smoke for 2½ to 3 hours until the internal temperature reaches 165°F.
Towards the end of smoking, heat your grill, smoker, or oven to very high heat, at least 450°F. Brown the skin on both sides over the high heat to crisp the skin.

Poking holes in the skin of the duck is a very important step. Do not skip this step.

Finish the duck over high heat to crisp up the skin.

Fill the cavity with mirepoix, celery, onion, and carrot, but add an in-season fruit. Duck pairs well with cherries, peaches, plums, and oranges.