If you’ve never smoked a duck before, don’t overthink it, it’s not nearly as complicated as it sounds. Duck has this natural richness that soaks up smoke beautifully, and the end result is tender, juicy meat with skin that crisps up just right. I’ve been sharing my recipes for a decade, long enough to know what works and what doesn’t, and this one is foolproof. I’ve done the hard work so you don’t have to do any guessing.
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What Duck Tastes Like
Duck has its own thing going on when it comes to flavor: rich, bold, and just a little gamey in the best way. It’s definitely more indulgent than chicken or turkey, thanks to that layer of fat that keeps it juicy and full of flavor. Depending on how it’s raised and cooked, you might even catch a hint of sweetness, especially if you pair it with fruit glazes or sauces. That’s what makes duck so special. It’s got personality and can swing both ways, whether you’re going sweet or savory.
How to Season Duck
My Dry Rub For Chicken works really well for this recipe. It consists of the following:
- Brown Sweetener or Brown Sugar
- Chili Powder
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Salt
- Pepper
An optional step is to marinate the duck or inject it with butter and additional flavor. Injecting is a great way to add layers of flavor and moisture to the meat, especially for larger ducks. I use this injectable butter from Amazon. Again, this is optional.
Marinating is also not a strict requirement and involves soaking the meat in a flavorful liquid mixture, which can infuse the meat with added taste and aromas. You can marinate with liquids like soy sauce, citrus juice, or vinegar. Once marinated, place the duck in the fridge for 1 hour to overnight.
How to Smoke a Duck
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Pat the duck dry. Remove all of the contents from the inner cavity.
- Drizzle the duck with olive oil.
- Season the entire duck with spices and rub the spices into the skin. Stuff fresh herbs and lemon in the inner cavity of the duck.
- Place the duck in the smoker and smoke.
Smoked Duck Recipe
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Ingredients
- 4.5-6 pound whole duck Ensure the giblets have been removed.
Homemade Dry Rub or any Store-Bought Rub
- 1 tablespoon olive oil Use enough to fully coat the duck.
- 1 ½ tablespoons brown sugar or brown sweetener
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
Optional Fresh Herbs
- 3-4 thyme sprigs
- 2-3 rosemary sprigs
- ½ fresh lemon Sliced in half.
Instructions
- Preheat the smoker to 225 degrees.
- Pat the duck dry. Remove all of the contents from the inner cavity.
- Drizzle the duck with olive oil.
- Season the entire duck and rub the spices into the skin. Stuff the optional fresh herbs and lemon in the inner cavity of the duck. Ensure the duck is completely covered with spices. Add additional spices if necessary.
- Place the duck in the smoker. Smoke until the duck until it reaches an internal temperature of 165 degrees. Cook time will vary based on the size of your duck and can range from 2-3 hours.
- If you like crispy skin, when the duck reaches 120-135 degrees of internal temperature, adjust the heat on the smoker to 350 degrees and cook the duck until it reaches an internal temperature of 165 degrees.
- You will need to use a probe or meat thermometer to test. You always want to test the thickest part of the duck, which is typically between the thigh and leg or breast. Ensure it reaches an internal temperature of at least 165 degrees. I usually test several areas of the duck to be sure.
- Allow the duck to rest for a minimum of 15-20 minutes prior to slicing to allow the juices to settle. If you slice too soon it will result in dry duck.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
How to Carve Smoked Duck
- Remove Legs and Thighs: Begin by separating the legs and thighs from the body. Hold the leg firmly and use a sharp carving knife to cut through the joint that connects the leg to the body. Repeat this process for the other leg.
- Separate the Wings: Next, gently pull the wings away from the body and use the knife to cut through the joint where the wing meets the body.
- Slice the Breast: Locate the breastbone in the center of the duck. Make a horizontal cut along one side of the breastbone to create a slice of breast meat. Repeat on the other side.
Smoked Duck Recipe Substitutions
- Cajun Seasoning
- Creole Seasoning
- Thyme: Thyme's earthy and slightly floral notes
- Rosemary: Rosemary's pine-like aroma adds a fresh and aromatic element to the meat.
- Sage: Provides a warm, savory, and slightly peppery flavor.
- Bay Leaves: Contribute a subtle and aromatic depth to the seasoning.
- Cinnamon: A touch of cinnamon can provide a unique and warm undertone.
- Allspice: Offers warm and slightly sweet flavors reminiscent of cloves, nutmeg, and cinnamon.
- Orange or Citrus Zest: Grated orange or citrus zest can provide brightness and balance to the rich meat.
- Chili Flakes: If you like a hint of heat, a touch of chili flakes can work well.
Frequently Asked Questions and Recipe Pro Tips
When you’re picking out a duck, go for one that feels firm and plump with smooth, even skin with no bruises, cuts, or weird spots. The skin should have a consistent color, and the fat should look creamy white or pale yellow. Size matters too, so choose one that fits your needs.
Smaller ducks are usually around 4 to 5 pounds, while the big ones can run over 6. Make sure it’s vacuum-sealed or tightly wrapped to keep it fresh and mess-free, and if you care about sourcing, check the label for where it was raised and whether it’s antibiotic- or hormone-free.
When cooked duck meat is generally darker in color compared to other poultry like chicken or turkey. The color can range from deep reddish-brown to a rich, dark brown.
Ducks are waterfowl, and their muscles work more frequently than those of chickens or turkeys due to their active lifestyles. This increased muscle activity and oxygen demand contribute to the darker color of their meat.
When cooked, duck meat can retain its dark color, especially in the case of duck leg and thigh meat, which are used in many dishes. Duck breast meat, which is leaner, is often lighter in color when cooked but can still be darker than chicken breast meat.
I like to start at 225 degrees and cook the duck until it reaches an internal temp of around 120-135 degrees. From here, for crispy skin, I adjust the temperature to 350 degrees it reaches an internal temperature of 165 degrees.
Fruit flavors like apple, cherry, and peach work great. Alder, pecan, maple, hickory, and the Traeger Signature Blend also work well. I recommend you avoid using stronger and more robust woods like mesquite or oak, as they can easily overwhelm the delicate flavor.
The duck will need to smoked for 2-3 hours depending on the size.
The internal temperature should reach 165 degrees in the thickest part of the meat. Use a meat thermometer.
Once your smoked duck is done, don’t rush to slice it, let it rest. This step is just as important as the smoking itself. Resting gives the juices time to settle back into the meat so every bite stays tender, juicy, and full of flavor.
While it rests, the fibers relax, the heat evens out, and the flavors deepen. Plus, once it’s had time to settle, it slices beautifully instead of falling apart. Trust me, that short wait is the difference between good duck and melt-in-your-mouth perfection.
Allow the duck to rest for about 10 to 15 minutes.
Store leftovers tightly covered and sealed in the refrigerator for up to 3-4 days. Beyond this time, the quality of the meat may start to degrade.
You can freeze it tightly wrapped and covered for 2-3 months. Thaw in the fridge overnight.
Oven or Air Fryer: Reheat at 300 degrees until warm.
Stovetop: Place the duck in the pan on medium-low heat and cover it with a lid to retain moisture. Heat until warm.
Microwave: This method is quick but can lead to uneven reheating and potentially rubbery textures. I don't recommend it, but if you must reheat in 30 second intervals.
More Main Dish Recipes
Traeger Smoked Turkey Breast
Traeger Smoked Glazed Ham
Smoked Cornish Hens
Traeger Smoked Chicken Breast
Traeger Smoked Ribs (3-2-1 Method)
Traeger Smoked Chicken Wings
Traeger Smoked Whole Chicken
Traeger Pulled Pork (Shoulder Butt)
Thanksgiving Chicken
Braised Beef Chuck Short Ribs
Pair With These Side Dishes
Smothered Potatoes and Onions
Smoked Sweet Potatoes
Smoked Baked Beans
Smoked Asparagus
Southern Green Beans with Bacon
Smoked Baked Potatoes
Traeger Smoked Corn on the Cob
Smoked Cream Cheese
Drizzle this in Giblet Gravy or Yellow Gravy or make gravy using the duck fat and drippings and this Gravy From Drippings recipe.
Saif says
The duck looks exactly like roasted chicken. I should definitely give it a try and make one for this coming dinner.
Gianne says
! The rich smoky flavor of the duck paired perfectly with the tender meat. It was a delightful and unique dish that I thoroughly enjoyed. Highly recommended!
staysnatched says
I'm so glad you enjoyed it!
Amy says
The sweet and spicy flavor of this was great. I might even use this recipe for my next Turkey too!
staysnatched says
Works great for turkey!
Andrea says
What marvelous flavors on this amazing smoked duck. It looks so tender and perfect. Looking forward to trying this.
staysnatched says
I hope you love it!