Smoked Duck

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Prep Time15

Cook Time2

Course: BBQ

Author: Keith Morrison

Bring your offset smoker to temperature – You will want to maintain a temperature of roughly 250 degrees throughout the entire smoking process.
Prepare the duck – Bring the duck to room temperature. Trim any excess fat off the duck, especially around the body cavity and around the tail. You will find that there is a substantial amount of fat left over. But don’t throw this away because we will make duck butter with the fat later on in this recipe.
Brush the duck – Liberally brush the duck with the Asian marinade. Be sure to get into all the little nooks and crannies all around the duck as well. Do this a couple of times to ensure the duck is completely covered with the marinade.
Place the duck onto the smoker – Place the duck on the 8” x 10” wire oven rack and place it into your smoker’s grate. Smoke until the internal temperature of the duck reaches 135 for a rare duck. For a 5 pound duck, at a smoking time of 25 minutes per pound, this will take you roughly 2 hours. About every 30 minutes, brush additional marinade on the duck.
Remove the duck from the smoker – Let the duck rest for 15 minutes before carving. Slice the duck breast off the breast bone, and remove the leg and thigh in one piece. Slice the duck breast horizontally into six nice pieces. Serve the duck breast and the leg and thigh as one serving.