Smoked Duck or Goose

Prep Time: 5 minutes Cook Time: 4 hours 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.

Smoked Duck or Goose

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  • Prep Time


  • Total Time


  • Servings



  • 1

    large duck or small wild goose

  • Salt

  • ¼

    cup thick maple syrup

  • As for flavors, I am in love with the combination of smoke, duck, salt and maple. And not just any maple: I prefer the thick, super-premium maple syrup from Blis, which you can buy online. If you don’t want to bother with fancy syrup, boil down regular maple syrup by half; it’s close, but not the same


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. Smoke between 200 and 225 degrees over apple wood for 4 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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