SMOKED DUCK IS A CLASSIC AND THIS EASY RECIPE INFUSES WARM SPICES AND A HINT OF SMOKE WITH A BOURBON GLAZE FOR A PERFECT FEAST.Smoked Duck is an old fashioned holiday main. But given its modern fanciful restaurant creations, is it complicated to make at home? I decided to take on the challenge and demystify this delicious waterfowl. An endeavor I deemed completely worth it.
Contents
INGREDIENTS US CustomaryMetric
- ▢5 LBS DUCK
- ▢1 ONION
- ▢1 HEAD GARLIC
- ▢2 TBSP SALT
- ▢1 TSP CINNAMON
- ▢1 TSP PEPPER
- ▢½ TSP GARLIC POWDER
- ▢¼ TSP CLOVE
- ▢1 STAR ANISE POD
FOR THE GLAZE
- ▢5 OZ DUCK FAT
- ▢4 TBSP ORANGE JUICE
- ▢2 TBSP SOY SAUCE
- ▢2 TBSP HONEY
- ▢¼ CUP BRANDY
- ▢SEVERAL FRESH THYME SPRIGS
INSTRUCTIONS
DRY THE DUCK:
- Pat duck very dry and allow to sit exposed to air on a wire rack to dry out completely, about 1 hour.
PREP THE SMOKER:
- Meanwhile, prep your smoker for indirect heat to hold a temp around 250 degrees.
- Make sure to have a drip pan below the duck to catch any rendered fat.
RUB THE DUCK:
- Blend the cinnamon, pepper, garlic powder, clove, and anise pods in a mortar and pestle until finely ground and mixed thoroughly.
- Rub the bird with a liberal layer of salt, outside as well as inside the cavity, and under the skin, using your hands to pull back the skin and work the salt under it.
- Rub the cinnamon mixture evenly all over the duck.
- Slice the onion and garlic in half and place inside the cavity.
- Prepare your duck, as needed for your smoker. If using hangers, hang appropriately according to your manufactures directions.
- When ready to smoke, add your wood to the smoker and place the duck over the cooler side fo the grill.
MAKE THE GLAZE:
- Place a small 6” cast iron skillet over the fire and melt the duck fat.
- Whisk in the orange juice, soy sauce, honey, and brandy.
- Add the tyme sprigs and any garlic cloves that may have escaped their duck to the orange juice and brancy mixture.
SMOKE THE DUCK:
- Smoke the duck for 2 to 2 ½ hours until the duck reaches a temp of 170 degrees with an instant-read thermometer, basting occasionally with hte brandy mixture.
- Remove from the smoker, cover and rest for 10 minutes before serving.
SERVE:
- Garnish with fresh greenery and orange slices to serve.
NUTRITION
Serving: 1g | Calories: 1354kcal | Carbohydrates: 8g | Protein: 34g | Fat: 129g | Saturated Fat: 43g | Cholesterol: 233mg | Sodium: 2176mg | Potassium: 653mg | Fiber: 1g | Sugar: 6g | Vitamin A: 493IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 7mg
