Smoked Duck with a Maple Orange Glaze | How To

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey is often less expensive and has a similar sweetness.

duck

🥗Healthier: chicken

💰Cheaper: turkey

Chicken or turkey can provide a leaner option.

orange juice

🥗Healthier: fresh orange juice

💰Cheaper: canned orange juice

Canned juice is often less expensive and still flavorful.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative.

Remove the neck and giblets from the duck and pierce the skin all over with a skewer or knife.

Season the duck on all sides and inside the cavity with about 1/3 cup of coarse kosher salt.

Place the duck in the refrigerator uncovered for about 20 hours to dry brine.

After 20 hours, remove the duck from the refrigerator and pat it dry with paper towels.

Tuck the wingtips under the duck to prevent burning and ensure even smoking.

Stuff the cavity of the duck with half of an orange for flavor.

Preheat the smoker to 275°F using maple wood or another fruit/nut wood.

Smoke the duck for about 2 to 2.5 hours until the internal temperature reaches 160°F in the breast.

Baste the duck with a mixture of 1/4 cup maple syrup and 1/4 cup orange juice.

Transfer the duck to the oven and broil for a few minutes until the skin is golden brown.

Slice the duck and serve with additional orange maple glaze.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens