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Smoked Duck


While there are lots of ways to smoke a duck or goose, this is what I prefer. This recipe is designed for wild ducks or geese, but it does work with domestic birds as well. Once your birds have been smoked, they will keep in the refrigerator for up to 3 weeks.

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Rate this recipe 4.1/5 (22 Votes)


  • Brine:
  • In salt water overnight
  • Serves 2-4.
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • 1 large duck or small wild goose
  • Salt
  • 1/4 cup thick maple syrup (good quality not pancake syrup)


Adapted from


Step 1

1.Salt the duck well inside the cavity, then paint the outside of the bird with the maple syrup. Salt the outside well.

2.Set the bird in your smoker with a drip pan underneath.
*** To crisp skin, start on a 500 degree grill for no more that 15 minutes.
Smoke between 250 and 275 degrees over apple or pecan wood for 2.5-3.5 hours.
Baste the ducks with the maple syrup every hour.
When smoked, allow to cool completely, then carve.
Serve cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear in a pan.
Slice and serve with lentils.

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