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–+ servings
Whole smoked duck on a white platter with brussels sprouts.

Smoked Duck

Chef Ryan Littley
Our easy Smoked Duck recipe yields juicy, tender, dark meat with a rich and savory flavor with sweet undertones creating a taste sensation!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 3 hours
Rise Time 10 minutes
Total Time 3 hours 20 minutes
Course dinner, Entree
Cuisine American
Servings 4
Calories 2417 kcal

Equipment

  • Smoker

Ingredients
  

  • 5 lb duck weight can run from 3 -8 lbs
  • 2 medium oranges
  • ¼ cup kosher salt
  • ⅓ cup honey or maple syrup
  • ⅓ cup orange juice

Instructions
 

  • Remove the duck from its packaging (remove giblets and neck) and pat it dry with a paper towel.
  • Use a sharp skewer to pierce the skin around the entire duck. Try not to pierce the meat.
  • Coat the entire duck with the kosher salt. The salt will act as a dry brine.
    *Feel free to add fresh herbs or your favorite seasonings to the dry brine.
  • Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 12 hours, up to 24 hours.
  • Remove the duck from the refrigerator and let it sit for at least 30 minutes to let it come to room temperature
  • Pat the duck dry using paper towels, removing any excess salt and making sure the skin is dry.
  • Slice the oranges into quarters and place them inside the cavity of the bird.
  • Preheat your electric smoker to 250 degrees F.
  • Add your favorite wood chips to the smoke tube. For this recipe, we used cherry wood chips. Make sure to load the wood chip smoke tube for your duck every 30-45 minutes during the hour or two of the cooking process.
    *For this recipe, we used cherry wood chips. Apple wood, pecan, maple, hickory, and Alder wood chips are also good choices. I wouldn’t use mesquite and oak wood as they would be too overpowering
  • Place a probe thermometer in the thickest part of the bird.
  • Place the duck on the smoker rack breast side down, with a drip pan underneath to catch all the drippings (save the drippings duck fat is great to cook with).
  • Add the honey and orange juice to a small bowl. Whisk to combine and set aside until needed.
  • Cook the duck for about three hours or until it reaches an internal temperature of 145 degrees. Baste with the orange juice-honey mixture once an hour.*(
    *The USDA recommends cooking duck to a temperature of 165 degrees F. Most people will argue that it's too long and the duck will be dry. We prefer cooking the duck to a lower temperature, but if you're not comfortable cooking to a lower temperature, feel free to cook to 165 degrees F.
  • Remove the duck from the smoker and place it on an aluminum foil-lined baking sheet with a wire rack. Baste the entire duck with the orange juice-honey mixture.
  • Place the baking sheet on the top rack of a 475-degree preheat oven and cook for 5-7 minutes to crisp up the skin.
    *Be careful not to let it overcook.
  • Remove the duck from the oven, tent it with aluminum foil, and let it rest for 10 minutes so the juices can redistribute.
  • Split the duck in half, or cut it down into pieces and serve.
  • Serve with roasted Brussels sprouts, carrots, potatoes, or your favorite grain.

Nutrition

Calories: 2417kcalCarbohydrates: 33gProtein: 66gFat: 223gSaturated Fat: 75gPolyunsaturated Fat: 29gMonounsaturated Fat: 106gCholesterol: 431mgSodium: 2176mgPotassium: 1361mgFiber: 2gSugar: 31gVitamin A: 1141IUVitamin C: 61mgCalcium: 97mgIron: 14mg
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