Smoked Duck
Duck hunting season is drawing to a close and in Alberta duck hunters are allowed to limit out at around 8 birds a day depending on the time of year, which means there is a lot of ducks out there that need to be smoked! Smoked duck is packed with flavour because it is naturally more fatty than other forms of poultry like chicken and turkey. Our aim with this recipe is to have amazing, shredded duck legs and thighs and perfectly cooked breast that isn’t dried out.
Servings: 4
Ingredients
- 1 each Whole Duck around 5 lbs
- ¼ cup Heath Riles Pecan Rub
- ¼ cup Heath Riles Honey Rub
- 1 can Cornhusker Kitchen Duck Fat Spray
- 1 bottle Yonedas Smoked Hickory BBQ Sauce
Instructions
Preparation
- Pre-heat the smoker to 275 degreesUsing a fork, pierce the skin of the duck all over, making sure not to pierce the meat of the duck, just the skin. This will create a tonne of tiny holes in the skin and make it easier to eat afterwards (chewy duck skin is the worst!). Spray the duck with duck fat spray which will act as a binder for the other seasonings. Season the bird all over with the pecan rub and then a heavy dose of the honey rub.
Smoking the Duck
- Place the duck directly on the smoker and let it ride for around 2 hours or until it reaches an internal temperature of 160 degrees. I like to use my fireboard to ensure an accurate internal temperature on the breasts and legs. Ducks are more aerodynamic than chickens, so you should be able to have the whole duck finished at the same time.
Saucing the Duck and Broil
- Paint the duck with the smoked hickory bbq sauce and crank the heat on the smoker to 450 degrees. Place the duck back on the smoker for 5 more minutes until the sauce is nicely set.
Resting the Duck
- Remove the duck from the heat and rest it on a serving plate for 10 minutes prior to slicing and shredding the duck. I like to serve my duck with a side of more sauce.
Step by Step
- Preheat Smoker to 275 Degrees
- Pierce the duck skin all over to make it more tender
- Spray the duck with duck fat
- Season all over with pecan and honey seasoning
- Smoke the duck for 2 hours until you reach an internal temp of 160 degrees
- Sauce the duck and then broil for 5 minutes
- Remove from heat and rest for 10 minutes
- Slice and serve!
Tried this recipe?Let us know how it was!
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