Smoked Duck
Indulge in the rich and smoky flavor of our mouthwatering Smoked Whole Duck Recipe. This tender, perfectly smoked bird is seasoned to perfection using our homemade rub and never disappoints. Serve this dish for Thanksgiving, Christmas, or whenever you need a main dish to steal the show. You can use a Traeger or any smoker or pellet grill.
Servings 10 servings
Calories 635kcal
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 1/2 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
- 1/2 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
You can smoke a duck breast following the same instructions. Smoke it until it reaches an internal temperature of 165 degrees using a meat themometer.
Nutrition
Serving: 0.5pound | Calories: 635kcal | Carbohydrates: 1g | Protein: 26g | Fat: 59g