Photo Credit: Drizzle Me Skinny.
Think smoked duck is hard to make? Think again! This easy recipe allows you to enjoy the incredibly bold and delectable flavors of duck right from your offset smoker. Why pay restaurant prices when you can savor a savory and luscious smoked duck at home? This recipe is not only delicious but also visually appealing, making it perfect for impressing guests.
Once you try it, you’ll be hooked on smoking duck again and again!
Ingredients For Smoked Duck
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- One 5 pound duck
- 2 cups Asian marinade
Preheat Smoker
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Maintain a temperature of 250°F in your offset smoker.
Prepare Duck
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Bring the duck to room temperature, trim excess fat, and save it for later use.
Brush Duck
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Brush duck with Asian marinade, ensuring full coverage.
Smoke Duck
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Place duck on a wire rack in the smoker. Smoke until internal temperature reaches 135°F (about 2 hours for a 5-pound duck), brushing with marinade every 30 minutes.
Rest and Carve
Let the duck rest for 15 minutes, then carve and serve.
Variations and Substitutions for Smoked Duck
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- Salt the Duck the Day Before: Separate the skin from the body using a spoon without tearing it. Rub salt and pepper under the skin and in the body cavity. Place the duck on an 8” x 10” wire oven rack on a small cookie sheet to catch drippings, then refrigerate. This method helps achieve a crispy skin and adds flavor.
- Experiment with Other Marinades: Try using Asian marinades for their rich flavors. Alternatively, explore various poultry marinades available on the market, such as Lawry’s, for cost-effective options.
- Make Duck Stock: Use leftover duck bones to make a hearty stock. Place the bones in a stock pot with carrots, onion, celery, peppercorns, bay leaves, and enough water to cover. Simmer for about two hours, then strain to obtain a flavorful duck stock for future recipes.
Tips and Tricks for Offset Smoker Smoked Duck
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- Truss the Duck: Tie the wings and legs to the duck’s body to improve flavor and make it easier to move around the kitchen.
- Remove the Wing Tips: Duck wing tips are mostly inedible as there is little meat on them. Cut them off and use them with other bones to make duck stock. This also makes trussing the duck easier.
- Render the Duck Fat and Cracklings: Cut excess duck fat into small chunks and place them in a small saucepan. Add white wine to cover and gently simmer for about half an hour. Strain the liquid fat into a container and refrigerate overnight. Use the duck fat like butter on toast or bagels with a sprinkle of sea salt. Fry the reduced fat pieces to make cracklings.
- Use an 8” x 10” Wire Oven Rack and a Drip Pan: Placing the duck on a wire oven rack ensures it will not sag into the grill grates and makes it easier to move. An aluminum drip pan under the duck on the ash tray catches drippings and simplifies cleanup.
