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. 
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
- 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.
- Mix the Marinade:
- In a mixing bowl, whisk together the soy sauce, maple syrup, sesame oil, Chinese five-spice powder, minced garlic, and ginger.
- 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
- 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.
- 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.
- 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.
- Check Doneness:
- Use a meat thermometer to ensure the thickest part of the duck breast reaches an internal temperature of 165°F (74°C).
- 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
- Total Time: 260 minutes
- Yield: Serves 4-6 1x
- Diet: Omnivore
Description
Tender, juicy smoked duck, perfect as a holiday centerpiece or weeknight main. Endless possibilities for leftovers!
Ingredients
- 1 whole duck (2 kg) whole duck
- 1/4 cups (60 ml) soy sauce
- 2 tbsp (30 ml) maple syrup
- 1 tbsp (15 ml) toasted sesame oil
- 1 tsp (2 g) Chinese five-spice powder
- 2 cloves garlic cloves garlic
- 1 tbsp (6 g) fresh ginger
Instructions
- Preparation
- Pat the duck completely dry using paper towels. Use a fork to pierce the skin all over, being careful not to pierce the meat.
- In a mixing bowl, whisk together the soy sauce, maple syrup, sesame oil, Chinese five-spice powder, minced garlic, and ginger.
- 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
- Heat an outdoor smoker to 200°F (93°C). Choose your wood chips—apple, cherry, pecan, or oak.
- 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.
- 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.
- Use a meat thermometer to ensure the thickest part of the duck breast reaches an internal temperature of 165°F (74°C).
- Remove the duck from the smoker and let it rest for at least 10 minutes before carving.
Notes
- For even cooking, ensure the duck is completely thawed and at room temperature before smoking.
- Leftover duck can be shredded and used in salads, tacos, or as a topping for pasta.
- If you don’t have a smoker, you can roast the duck in a 325°F (163°C) oven for approximately 2-2.5 hours, basting with the maple syrup mixture halfway through.
- Prep Time: 20 minutes
- Marinating Time: 48 hours
- Cook Time: 240 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1/4 duck
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 20
- Trans Fat: 0g
- Carbohydrates: 15
- Fiber: 2
- Protein: 40
- Cholesterol: 180
Frequently Asked Questions
How long should I marinate the duck in the soy sauce and maple syrup mixture?
You should marinate the duck for a couple of days to ensure it absorbs the sweet and salty flavors.
What wood chips are best for smoking the duck?
Fruit woods like apple or cherry work well for smoking duck, as they complement the meat’s richness without overpowering it.
Can I use the leftover duck carcass to make stock right away?
Yes, you can use the carcass immediately after serving to make a flavorful duck stock.
Christmas dinner, DONE! Great guide, delicious, so good!
Smoking duck is such a great way to make it, my dad always used to make this for the holidays and I have been looking for the perfect recipe until now – found it!!!
Did a trial run of this for the Danish Mortens Aften, and it was absolutely fantastic. In Denmark we eat roast duck on Christmas eve traditionally, but this recipe is for sure what I will be making going forward.
This might be the best smoked duck recipe I’ve ever tried. Perfect balance of flavors, and it also looked amazing.
This was my first time smoking a duck, and it was a hit!
I used cherry wood chips—so good! Definitely making this again for Christmas.
This recipe is indeed smokin’ thank you so much for this!
Holy duck, this is incredible! I made it this weekend and it was pretty much the best thing ever!