How to Smoke a Duck?
Special occasions and holidays are more memorable with fantastic food on the table. Those who like excellently prepared meat knows that smoked duck tastes great. If you would want to try something elegant and a little bit different, then this recipe is right for you.
Flavorful, rich, slow-cooked duck is a perfect dinner that will surely please you. Making it properly takes a little time and effort, but with the high-rated electric smoker and this recipe, it will be easy to prepare it. When you try it for the first time, you will be amazed at its delicious taste.
If you want to know more about how to smoke a duck, all you have to do is read on and follow our instructions.
When cooking a whole chicken or turkey, you need to balance the doneness of the lean white meat of the breasts and dark leg meat. The great thing about duck is that it is all dark meat which makes it easier to cook. All you need for the smoking process is the right heat to dissolve the fat properly.
So, to prepare this meal adequately, it needs a higher temperature. We recommend to smoke it at 300 to 325 degrees F. The minimum heat is 165 degrees F, which is the same as for other poultry. Just track the temperature during smoking, and verify its pull heat so you can get a good quality cooked meat.
Bear in mind that the meat can look pink, even when it is adequately prepared. If you have a thermometer to measure the right temperature and monitor it, then you shouldn’t worry. And because of the duck's size, it won’t take long to be done. It will be ready for about two to three hours, depending on the smoker you have.
Needless to say that this meat is also very nutritious and healthy.
"The nutrient value of the duck food is really surprising. The meat encapsulates a number of important nutrients and minerals including phosphorous, magnesium, calcium, potassium and sodium. In terms of the vitamins, it contains niacin, folate, Vitamin E, K, and B together with a number of other nutriments. At the same time, the duck is also considered to be a rich source in terms of its protein value." according to The Poultry Guide.
- Whole duck, 5 – 6 lb.
- 2 tbsps. Honey
- 1 small, quartered onion
- 1 tbsp. soy sauce
- 2 small, quartered mandarin oranges
- Pepper and salt to season the meat
- 1 tbsp. molasses
- 1 tbsp. honey
- 1 tbsp. balsamic vinegar
- 2 tbsps. Orange juice
- Zest of orange (only of one)
- Pinch of pepper and salt
Make sure to have the thermometer and meat probes so you can monitor the temperature and cooking process. Use a cherry or apple wood chunks or chips for smoke.
First, you need to prepare duck the day before. Trim the neck’s skin leaving about the one-inch flap, and remove the wing’s tips. Also, you need to remove the giblets from the cavity of the duck and use paper towels to pat it dry. Slash or pierce the skin, through the layer of fat so that you can render it out. Don’t go through the meat.
Brush the meal with one tbsp. soy sauce and two tbsps. Honey. Use pepper and salt to season the duck on all its sides. With onion and quartered mandarin, stuff the cavity of the duck. Place the poultry in the refrigerator and leave it overnight, without covering so it can dry brine. It may seem like a lot of work, but don’t worry, you will love the result.
When you are ready to smoke the duck, set up your electric smoker at 300 to 325 degrees F and add wood chunks or chips into it. Use cherry or apple wood to add that fruity, delicious flavor to the meat. Put a water pan under the cooking grate of a smoker to catch any drips and to create a humid environment.
Close the door of the unit and leave the smoke to develop. That will probably take twenty minutes or more. In the meantime, prepare the glaze for the meal. In a bowl mix pepper, salt, orange zest, balsamic vinegar, orange juice, molasses and honey. Use this glaze to brush it all over the meat.
In the center of the duck's breast, set the meat probe. Place the poultry onto the grate, in the smoker, and attach the meat probe to the thermometer. This way you will know exactly what is happening to the meal you are smoking.
Remove the meat from the unit and leave it to rest for about fifteen to twenty minutes. After this step, it is time to serve the duck. When it is perfectly cooked, it will be juicy and tender. The meat has a rich flavor that everyone will adore. We must admit that this is one of the best meals that you can serve for some occasion or holiday dinner.
Duck Smoking Time
A smoked duck will take you about two to three hours, depending on the type of smoker you are using, its temperature and the weight of the meat. You can place aluminum foil over the food for the last thirty minutes to speed up the smoking process. That will help if the internal temperature of your appliance can’t quickly reach the right temperature.
As we said earlier the minimum temperature needs to be 165 degrees F. And if you want your duck to be adequately cooked, than we recommend to smoke it at 300 to 325 degree.
When prepared in a quality electric smoker, the duck is a fantastic meal you can serve your family and friends. We are sure that this delicious smoked meat will be their new favorite recipe because it tastes incredible. It might take some effort and time to prepare, but it is worth it. The great thing is that you can just set up your appliance and let it do the job for you. Bon appetite!