Smoked Duck Recipe 475
SMOKED DUCK
This smoked duck is a beauty, with a burnished finish from the molasses. You'll need an offset smoker for this BBQ recipe. Serve with slaw.
Provided by Matt Horn
Yield Serves 3 to 4
Number Of Ingredients 3
Steps:
- Using oak wood, preheat the smoker to between 200°F and 225°F.
- Season the duck cavity well with salt, then brush the outside of the bird with the molasses. Season the outside of the duck with salt.
- Place a drip pan in the smoker and place the bird in the smoker over the drip pan.
- Smoke the bird for 4 hours, basting the duck with molasses occasionally throughout the cook, until the internal temperature reaches 170°F.
- Let the bird cool completely, then carve it. Serve the duck cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear it in a skillet before slicing and serving.
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- Prepare your duck by piercing the skin of the bird with the sharp end of a skewer or a very sharp chef’s knife. Only pierce into the skin and not the meat.
- Season the duck with Kosher salt and black pepper. Work it all over the skin, including the underside of the bird. Transfer to your refrigerator and leave overnight, or for at least 8 hours.
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