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Smoked Duck


Smoked Duck has a succulent, rich flavor that is delicious straight out of the oven or even better the next day as cold leftovers.

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  • Brine:
  • 6.5 lb duck, skin and fat removed {reserve for rendering duck fat and making cracklings}
  • 1/4 cup sea salt
  • 1 tsp organic onion powder
  • 1/2 tsp organic garlic powder
  • 1/4 tsp organic ground mace
  • 1 cup organic apple cider
  • 1 3/4 - 2 cups filtered water
  • Extras:
  • 1 bag cherry wood chunks for smoker
  • Duck fat for brushing
  • 1 tsp Maldon sea salt



Step 1

In a large glass bowl, whisk together brine ingredients.

Place the duck in a quart-sized resealable storage bag and carefully pour the brine over the bird. Seal and place in a second bag and seal it. Place in the fridge overnight.

In the morning, rinse the duck thoroughly with cold water and pat dry. Tie its legs and wings using kitchen twine and set it on your smoking rack to dry a little longer.

Smoke according to your smoker's manual. With mine, I start the smoker about 15 minutes before I load it with the rack. I used cherry wood as it does wonderfully with fowl. Smoke upwards of 3 hours, checking on the chips every 15-20 minutes, adding more chips as needed.

While the last tray of chips burns, preheat your oven to 300° F and line a half sheet pan with a roasting rack. Carefully remove the duck from the smoker, place it on the prepared sheet pan.

Brush with duck fat and sprinkle with the sea salt. Insert a thermometer in the deepest part of the duck's breast and program the thermometer for a poultry setting or 165° F. Let the duck roast in the oven until it is cooked thoroughly.

When done, remove from the oven. Cover the duck with parchment paper and a kitchen towel to keep warm while the juices redistribute. Carve on a cutting board and serve.

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