How to Make Whole Smoked Duck

Once you know how to make smoked duck low and slow, you can put the tender, juicy meat in pasta, tortillas, on a salad and so much more. It makes for such an elegant main dish, even as a holiday centerpiece!

This duck had been taking up space in my freezer for some time, but haven’t gotten around to it until now. I had a day off from work, so planned a relaxing day of cooking (that’s what normal people do, right?).

Smoking is all about low and slow; low heat for several hours. The great thing I’ve found about the smoker is that the meat comes out incredibly moist, with little work involved, other than an investment in time. The duck goes in the smoker for four hours, but you can certainly multi-task while it’s smoking away, just stay close by and give it a check from time to time.

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Prior to going in the smoker, I gave the duck a ‘bath’ for a couple days, in a combination of — soy sauce, sesame oil, pure maple syrup, ginger, garlic, and spices — which gave the bird a nice sweet, salty flavor, in addition to the smokiness it picks up in the smoker, of course.

I decided to make a whole meal of the smoked duck with some homemade plum sauce, whole wheat tortillas, thinly sliced scallions, and a side of sautéed greens to serve. We picked the carcass clean. And on that note, will be using the carcass to make some really tasty duck stock.

Now, this duck also makes a wonderful appearance on our Christmas table, served with traditional accoutrements. Absolutely delicious!

How to Make Whole Smoked Duck

Preparation

1. Pierce the Duck Skin:
   • Pat the duck completely dry using paper towels. Use a fork to pierce the skin all over, being careful not to pierce the meat. This step helps render the fat during smoking while keeping the meat moist.
2. Mix the Marinade:
   • In a mixing bowl, whisk together the soy sauce, maple syrup, sesame oil, Chinese five-spice powder, minced garlic, and ginger.
3. Marinate the Duck:
   • Place the duck in a large bowl or resealable plastic bag. Pour the marinade over the duck, ensuring it’s well coated on all sides. Cover the bowl (or seal the bag) and refrigerate for 24 to 48 hours, turning occasionally to ensure even marination.

Smoking the Duck

4. Prepare the Smoker:
   • Heat an outdoor smoker to 200°F (93°C). Choose your wood chips—apple, cherry, pecan, or oak all pair beautifully with duck.
5. Place the Duck in the Smoker:
   • Remove the duck from the marinade and let it come to room temperature for about 30 minutes. Place the duck on the smoker rack, breast side up.
6. Smoke the Duck:
   • Smoke the duck for approximately 4 hours, maintaining the temperature at 200°F (93°C). After 3 hours, brush the duck generously with additional maple syrup to enhance its flavor and develop a glossy finish.
7. Check Doneness:
   • Use a meat thermometer to ensure the thickest part of the duck breast reaches an internal temperature of 165°F (74°C).
8. Rest the Duck:
   • Remove the duck from the smoker and let it rest for at least 10 minutes before carving. This allows the juices to redistribute, ensuring moist and flavorful meat.

101 Guide to Succeeding with Smoked Duck

Tips for Best Results

• Rendering Fat: Piercing the skin is crucial for rendering the fat. A properly rendered duck will have crispy skin and less greasiness.
• Marinating: Marinating for at least 24 hours helps the flavors penetrate the meat. Turn the duck occasionally for even absorption.
• Smoking Wood: Use mild, fruity woods like apple or cherry for a slightly sweet flavor. Stronger woods like oak or hickory can add depth but may overpower the delicate taste of duck.
• Temperature Control: Maintain a consistent smoking temperature of 200°F to ensure even cooking and tender meat.

How to Make Whole Smoked Duck

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• Author: Linda Schneider
• Total Time: 4 hours, 20 minutes plus marinating time
• Yield: Serves 4-6 1x

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Description

Once you know how to make smoked duck low and slow, you can put the tender, juicy meat in pasta, tortillas, on a salad and so much more. It makes for such an elegant main dish, even as a holiday centerpiece!

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Ingredients

Scale 1x2x3x

1 whole duck (approx. 5 lbs or 2.2 kg)

1/4 cup (60 ml) soy sauce

2 tbsp (30 ml) maple syrup (plus extra for brushing)

1 tbsp (15 ml) toasted sesame oil

1 tsp (2 g) Chinese five-spice powder

2 cloves garlic, minced

1 tbsp (6 g) fresh ginger, minced

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Instructions

Preparation

1. Pierce the Duck Skin:
   • Pat the duck completely dry using paper towels. Use a fork to pierce the skin all over, being careful not to pierce the meat. This step helps render the fat during smoking while keeping the meat moist.
2. Mix the Marinade:
   • In a mixing bowl, whisk together the soy sauce, maple syrup, sesame oil, Chinese five-spice powder, minced garlic, and ginger.
3. Marinate the Duck:
   • Place the duck in a large bowl or resealable plastic bag. Pour the marinade over the duck, ensuring it’s well coated on all sides. Cover the bowl (or seal the bag) and refrigerate for 24 to 48 hours, turning occasionally to ensure even marination.

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Smoking the Duck

4. Prepare the Smoker:
   • Heat an outdoor smoker to 200°F (93°C). Choose your wood chips—apple, cherry, pecan, or oak all pair beautifully with duck.
5. Place the Duck in the Smoker:
   • Remove the duck from the marinade and let it come to room temperature for about 30 minutes. Place the duck on the smoker rack, breast side up.
6. Smoke the Duck:
   • Smoke the duck for approximately 4 hours, maintaining the temperature at 200°F (93°C). After 3 hours, brush the duck generously with additional maple syrup to enhance its flavor and develop a glossy finish.
7. Check Doneness:
   • Use a meat thermometer to ensure the thickest part of the duck breast reaches an internal temperature of 165°F (74°C).
8. Rest the Duck:
   • Remove the duck from the smoker and let it rest for at least 10 minutes before carving. This allows the juices to redistribute, ensuring moist and flavorful meat.

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Notes

Make-Ahead Tip: Marinate the duck at least 48 hours in advance for the best flavor.

Storage: Leftover smoked duck can be refrigerated for up to 3 days. Reheat gently to avoid drying out the meat.

Side Pairings: Serve with roasted vegetables, a tangy citrus salad, or steamed jasmine rice for a complete meal.

• Prep Time: 20 mins
• Marinating Time: 48 hours
• Cook Time: 4 hours
• Category: Main
• Method: Smoking
• Cuisine: Asian American

Nutrition

• Serving Size: 175 grams
• Calories: 290
• Sugar: 4g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 0g
• Protein: 23g
• Cholesterol: 70mg