The smoked duck recipe is the centerpiece for any meal on any occasion. A lot of people assume that this recipe is hard to make and takes a lot of time, but believe me, you will enjoy it while you are preparing your smoked duck. The time and effort it takes to smoke the duck are worth it. Yes, smoking takes a bit of time than just cooking the duck meat, but the result is moist, tender, and full of flavors. Once the duck is smoked, the leftovers can be sufficient for three weeks, and you can make a salad or add it to pasta. There are endless numbers of combinations for this recipe to be enjoyed with.
Smoked duck recipe
Smoked duck recipe
The smoked duck recipe works well on both domestic and wild ducks, so you do not have to worry for looking at the specific type. Just avoid the duck that has been pumped with brine. Not everyone has a real smoker, but you can make a temporary one from a wood grill or ordinary charcoal grill.
Equipment
- Sharp fork or knife
- Large bowl
- Paper towel and newspaper
- Oven wire rack
- Butcher''s twine
- One-inch deep pan
- Chosen wood
Ingredients
- Whole duck
- ¼ cup thick maple syrup
- salt
For cure
- 3 tbsp sugar
- 2 tbsp powdered onion
- 2 tbsp poultry seasoning
- 1 tbsp paprika
- crushed garlic
- 1 tbsp white pepper
- 2 bay leaves
- 1 tbsp Marjoram
- 1 tbsp thyme
For poultry seasoning
- 2 tbsp ground sage
- 1½ tbsp ground thyme
- 1 tbsp ground Marjoram
- ½ tbsp nutmeg
- ¾ tbsp ground rosemary
- ½ tbsp ground pepper
Instructions
For poultry seasoning
- Take a bowl and mix all the ingredients needed for poultry seasoning.
- Store the spices in a clean bottle, and cover it tightly.
Early preparation
- First of all, wash your duck properly and remove excess fat from the body.
- Leave the skin intact to the body.
- Using a sharp fork or knife, pierce the breast and thighs of the duck. Do not penetrate the meat underneath.
- Mix all the cure ingredients in a large bowl.
- Rub the spices all over the duck inside out.
- Marinate the duck for six days in the refrigerator. While curing, periodically rub the duck inside out.
Secondary preparation
- Firstly rinse your duck with cold water and blot dry.
- Take some newspaper, crumple it, wrap the Newspaper in a paper towel and stuff the duck’s body cavity with it.
- Wrap the whole duck with paper towels and cover it again with the Newspaper.
- Under the wrapped duck, place some paper towels to absorb any fluids.
- Place the dressed duck overnight in the refrigerator.
Smoking the duck
- First of all, remove the paper towels and Newspaper that you wrapped around the duck.
- Secure the duck using butcher’s twine.
- Either put the duck in the smoker with the breast facing down, or you can also hang it.
- If you want to hang the duck, then put it on a sturdy hook with the tail facing upwards. This helps the smoke to penetrate the duck body cavity.
- Heat the smoker to 140 degrees Fahrenheit, and dry the duck for an hour.
- Now you can smoke your duck for about three hours at the lowest temperature.
- You can also put a drip pan underneath the duck to collect excess fat.
- Baste the duck with the maple syrup every hour.
- Turn the temperature to 150 degrees Fahrenheit and smoke the duck for three more hours.
- Finally, remove the duck from the smoker and let it cool for 10 minutes.
- Enjoy your dish.
Cooking duck in the oven
- Preheat the oven to 350 degrees Fahrenheit.
- Place the duck in a wire rack and put the frame in a one-inch deep pan.
- Cover the pan with aluminum foil and roast the duck until cooked. You should cook the duck for about 2 ½ hours.
- Please take out the duck and let it rest for 5 minutes.
- Place the duck in the smoker for an hour to give a smoky flavor.
