smoked duck

Smoked Duck is a great way to cook up a festive holiday meal. A dry brine and orange juice and maple glaze basting liquid give this bird tons of flavor.

Smoked Duck

duck

salt

oranges (halved)

orange juice

maple syrup

Dry brine the duck. Pierce the skin all over the duck (not into the meat) using the sharp end of a skewer or your thermometer probe. Sprinkle the duck with Kosher salt all over the skin. Place the duck in a shallow pan and into the refrigerator for 15 hours.

Preheat the smoker. Preheat your smoker to 275 degrees F using maple wood.

Smoke and baste the duck. Remove the duck from the refrigerator and brush off excess salt. Pat the skin of the duck completely dry. Fill the cavity of the duck with the orange halves. Place the duck directly on the smoker, close the lid, and smoke for about 2.5 hours, or until the internal temperature of the duck reaches 160 degrees F. Baste the duck with the basting liquid after it comes out of the smoker.

Broil the duck. When your duck has reached an internal temperature of 160 degrees F, transfer it to the oven (on broil) and broil for 2-3 minutes to finish rendering the fat and to crisp the skin. Keep a close eye on the duck to prevent burning.

Rest. Remove the duck from the oven to a serving platter. Rest for 15 minutes before slicing and serving. Remove the breasts from the carcass and slice before removing the legs and thighs and shredding. Drizzle with additional maple orange glaze, if desired.

https://www.youtube.com/watch?v=mVOrCPei8Jk

My Sauces, Rubs and Merch: https://patio-provisions.com/
RECIPE HERE: https://heygrillhey.com/smoked-duck/

Smoked Duck is a great way to cook up a festive holiday meal. A dry brine and orange juice and maple glaze basting liquid give this bird tons of flavor!

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LINKS TO STUFF I USE

Camp Chef: https://click.linksynergy.com/fs-bin/click?id=zN*84ReM8Ik&offerid=680940.4&type=3&subid=0

ThermoWorks thermometers: http://www.thermoworks.com?tw=HEYGRILLHEY

Weber Kettle: https://homedepot.sjv.io/MYEb3

Weber Genesis Gas Grill: https://homedepot.sjv.io/zOV76

Pit Barrel Cooker: https://cabelas.7eer.net/5Bz79

Smoke Tube: https://amzn.to/2HzNJQ2

Lodge Cast Iron: https://amzn.to/2Mf50SH

Kamikoto Knives: https://amzn.to/2VZdRMN

Dalstrong Knives: https://amzn.to/2YJLJdu

Smoked Duck with a Maple Orange Glaze | How To

Smoking whole might be the most versatile thing you can do with a duck. It can be served warm straight off the smoker, cooled for a charcuterie board, or incorporated into some other dish like duck ravioli. This also uses the entire animal, which the MeatEater crew always tries to do. Even after you...

Whole Smoked Duck

water

sugar

tbsp. pink curing salt

bay leaves

garlic cloves, finely minced or crushed

thyme

rosemary

sage leaves

lemon, sliced

Pluck the entire duck (be careful not to remove the skin). Remove the innards and rinse out the body cavity with cold water.

In a large stock pot, bring water to a boil and stir in the salt and sugar. Once the salt and sugar are dissolved, add the remaining ingredients and stir until fragrant, approximately 3 to 5 minutes.

Remove brine from heat and allow it to cool to room temperature, then refrigerate. Add the whole duck to the cooled brine and place a heavy bowl on top of the duck to keep it submerged in the liquid. Refrigerate for 24 hours.

After the duck has been submerged for 24 hours, remove it from brine. Rinse the duck with cold water. Heat the smoker to 200 F.

Place the whole duck on the smoker for roughly 2 hours until the internal temperature is 150 degrees.

The duck can be served sliced, either warm off the smoker or once it has cooled. I recommend serving it cooled and sliced thinly on a charcuterie board.

WOOD PELLET RECOMMENDATIONThe combined sweet aromas of Apple, Cherry, and Maple Hardwoods in our Fruit Blend Wood Pellets will help enhance the sweetness of the duck breast marinade.Note: This recipe uses Pit Boss Sweet Heat&amp;nbsp;Rub.DIET INFOLow Carb

Smoked Duck Breast Recipe

lbs Duck Breast

tbsp Pit Boss Chicken & Poultry Rub

tbsp Maple Syrup

Pit Boss Fruitwood Blend Hardwood Pellets

Pit Boss Cast Iron Skillet/Pan

Glass baking pan

Place duck breasts in a glass baking pan. In a small bowl, whisk together Whiskey Fruitwood and maple syrup, then rub mixture all over duck. Cover with plastic wrap and refrigerate overnight.

Fire up your Pit Boss Platinum Series Lockhart Grill or Pellet Grill and set to Smoke mode. If using a gas or charcoal grill, set it up for low, indirect heat.

Remove duck from the refrigerator and transfer to a cast iron skillet. Score duck fat with cross-hatch marks, being careful not to cut into duck breast.

Place skillet in the smoking cabinet. Make sure that the sear slide and side dampers are open, then increase temperature to 375°F, to ensure the cabinet maintains temperature between 225°F and 250°F. (If you’re using a different Pit Boss Pellet Grill, just set the temperature to 225°F) Smoke for 2 to 2 ½ hours.

Open sear slide on grill, then remove duck from smoking cabinet, and place skin side down over flame. Quickly sear to crisp and char skin.

Remove from grill, place back in skillet, and allow 10 minutes to rest before serving hot. You may also cool to room temperature prior to slicing for an appetizer spread.

https://www.youtube.com/watch?v=IXcnE8ZNJZI&feature=emb_imp_woyt

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The most viewed smoked duck recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine