Smoked Duck Recipe | How To Smoke A Whole Duck Malcom Reed HowToBBQRight

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.

Thaw the whole duck in the refrigerator for a day or two, catching any juices in a bowl.

Rinse the duck and pat it dry with paper towels.

Poke holes in the skin to allow fat to render out during cooking.

Season the duck with kosher salt and black pepper, including inside the cavity.

Stuff the cavity with quartered mandarin oranges and a small onion.

Mix a glaze of honey and soy sauce and apply it to the outside of the duck.

Let the duck sit in the refrigerator for a few hours or overnight to allow the glaze to set.

Preheat the smoker to 300-325°F (149-163°C) using barbecuer Delight Sugar Maple pellets.

Place the duck in the smoker and monitor the internal temperature, aiming for 165°F (74°C) in the breast and 175°F (79°C) in the dark meat.

Apply a final glaze of honey, molasses, orange juice, balsamic vinegar, and all-purpose seasoning during the last 20 minutes of cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens