How to cook Smoked duck in an orange glaze on the Traeger pellet grill

duck breast

🥗Healthier: chicken breast

💰Cheaper: pork tenderloin

Chicken is leaner and more affordable than duck.

smoking chips

💰Cheaper: wood shavings

Wood shavings can be a budget-friendly alternative for smoking.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is less expensive and still provides acidity.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for cooking.

Defrost the duck for 48 hours if possible.

Dab the duck dry with paper towels.

Chop off the neck and wings of the duck.

Stuff the cavity of the duck with the oranges and onion.

Poke numerous holes across the duck using a corn cob holder to allow moisture to escape.

Mix melted honey, soy sauce, and orange juice, and dab this mixture all over the duck.

Add salt and cracked pepper to the duck.

Refrigerate the duck uncovered for 4 to 8 hours, preferably overnight, dabbing it every 2 to 3 hours.

Preheat the Traeger pellet grill to 225 degrees Fahrenheit.

Smoke the duck at 225 degrees Fahrenheit for 1 hour to get smokiness through the meat.

Insert a thermometer into the duck to monitor the internal temperature, aiming for 150 degrees Fahrenheit.

Increase the Traeger temperature to 135 degrees Fahrenheit to render the fat quicker.

Prepare the glaze by mixing garlic, honey, molasses, orange juice, soy sauce, salt, pepper, and fresh rosemary.

Warm the glaze in the Traeger while the duck continues to cook.

Increase the Traeger temperature to 148 degrees Fahrenheit to crisp the skin.

Apply the glaze to the duck as desired until the internal temperature reaches 165 degrees Fahrenheit.

Let the duck rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens