Another perk of dry brining is it removes moisture from the skin of the duck … If the duck is not browned to your liking, increase the heat to 375 and roast for several minutes at the higher … I like to finish with a quick broil to further render the fat and get the skin nice and crisp. Roast for 2-1/2 to 3 hours, or until the skin is brown and crisp. Smoked Duck is totally delicious and a foolproof way to pack flavor and moisture into your fresh duck. Or slice thin, place on grill set to 350℉ and cook for 10 minutes per side. One added bonus of smoking a whole duck – the duck is pretty aerodynamic and the breast meat makes up a majority of the duck. andouille sausage, sliced 1/4" thick on an angle Cooked white rice, for serving Servings: 8. Smoked duck is a revelation – there’s a reason tea smoked duck is a Chinese classic. … Smoked Duck Breast Recipe. Place duck breasts, skin-side up, on grill rack in the smoker. and smoke for about 3 to 3 1/2 hours or until the internal temperature reaches 170 F/77 C. Remove the du Dry brining is a process that involves salting the entire duck for hours before you smoke to season the meat all the way through. Season the duck with the black pepper, garlic salt, soy sauce, honey and red wine inside and out. You can drizzle with additional orange maple glaze after slicing for added moisture and flavor. Now check your email to confirm your subscription. Crispy Smoked Chicken Wings. You can either use a basting brush or simply spoon the ingredients on the top and let them trickle down the meat. Cook Time 2 hrs 30 mins. Smoked Duck Breast and Figs Salad Casseroles et claviers. You can do this with a sharp skewer or even the end of your meat thermometer probe. Making dinner for your family should be easy, and Hey Grill Hey is here to help! This whole duck is smoked at a lower temperature, so you don’t need to worry about the breasts drying out. Smoke at 225 degrees F (110 degrees C) for 3 to 4 hours, adding more maple wood chips as necessary to keep smoke … I’m all about helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. Smoked Duck is a great way to cook up a festive holiday meal. To brine your duck, you’ll want to start by piercing the skin of the duck all over (making sure not to pierce the meat itself). Once you have your duck salted, place it in a baking pan (to catch any liquid released from the duck) and into the refrigerator uncovered. The recipe is Smoked Duck with a Brown-Sugar-and-Soy Glaze, and it comes with a kick. Remember to leave yourself plenty of time before you want to eat, as smoking a … Success! Some people prefer their duck breast to be cooked to a medium rare temperature (135 degrees F), but that is really difficult to do with a whole duck. Let’s make something delicious! Cover with aluminum foil Course: Main Course. You won’t need any further seasoning or prep for this duck, but I do recommend stuffing the cavity of the duck with small oranges, cut in half. It is a simple, preparation, but it does takes some time so plan ahead. Yes No No Preference. For this duck recipe, an overnight brining will help keep the meat moist, and will remove a bit of the gamey flavor if you're smoking wild duck breasts. If you don't have access to a real smoker, you can make one out of an ordinary charcoal or wood-burning grill. Smoke the duck at 250ºF for 60 to 70 minutes. This post is especially handy for all those duck hunters out there who are looking for a delicious way to smoke your hard-earned catch as it works on both wild or domesticated duck. For this recipe I am using a whole duck I purchased from the grocery store. Pour over duck … Keep a close eye on the duck breasts during the broiling step so you don’t have burned skin. Copyright © 2020 Hey Grill, Hey by Susie Bulloch // Brand + Web Design by The Girl Brand. Another perk of dry brining is it removes moisture from the skin of the duck (which will give you much crispier and more edible skin). Combine water, hot sauce, Worcestershire sauce, and salt; stir well. Smoked duck is a classic and this easy recipe infuses warm spices and a hint of smoke with a bourbon glaze for a perfect feast. So this next step is crucial. Begin this recipe by lighting your smoker for indirect grilling and soaking your wood chips in water. Smoked Duck: Juicy Peking Duck Recipe - I Love Grilling … (Boy, does it ever.) Over at Patio Provisions, we have sauces, rubs, and more to save you time and energy when making something for an upcoming get together. It takes approximately 2-3 hours to fully smoke a duck (depending on the size). Roast for 2-1/2 to 3 hours, or until the skin is brown and crisp and the internal temperature of the thigh when read on an instant-read meat thermometer is 160. a large stock pot, bring water to a boil and stir in the salt and sugar. smoked duck breast, cut into 1"x2" strips about 1/2" thick 1 1 ⁄ 2 lb. If you want to see more of my recipes, tips, and behind the scenes action, follow along on my social channels. Duck isn’t the only bird that tastes amazing on the smoker. 1 whole duck (typical ducks weight about 5 pounds), 3/4 cup port wine (or substitute any red wine). Smoked Duck Recipes 14,652 Recipes. Whole ducks are something that you can find a lot around the holidays, so I’m sharing my recipe for smoking a whole duck on the smoker. Salt the duck well inside the cavity, then paint the outside of the bird with the maple syrup. With a whole duck, you also need to be mindful of the legs and thighs, which are much better when finished at a higher temperature. This search takes into account your taste preferences. This duck starts with a dry brine to season the meat and draw moisture from the skin. This allow the salt to reach the meat. pan should be at least one inch deep to collect the melted fat. This will ensure the fat in the back side of the bird will melt down into the meat and give you a tender smoked duck. Enter your email address to be notified the next time The Grill Squad is open for enrollment! Smoked duck & grilled peach salad 1 rating 5.0 out of 5 star rating A fruity salad with griddled, caramelised peaches and smoked duck for a light summer lunch Prep Time 1 hr. We used a smoked duck recipe from BBQ Pitmaster Malcolm Reed of How to BBQ Right. Rinse duck thoroughly with cold water, and pat dry. That means the whole thing will cook more evenly! Once your smoker is ready, place the whole pan into the smoker, with the duck skin side up. When cooking duck, you are aiming for the internal temperature of the breast meat to reach 160 degrees F. I plan on about 30 minutes per pound of duck. Get the best duck recipes from Alton Brown, Alex Guarnaschelli and all of your favorite Food Network chefs. Dry brining is a process that involves salting the entire duck for hours before you smoke to season the meat all the way through. © Smoke Grill BBQ.All rights reserved.SmokeGrillBBQ.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Prick fatty areas, except breast, with a fork. Placement on an elevated wire rack within a pan is important. 36 homemade recipes for smoked duck from the biggest global cooking community! Combine all the ingredients, except sesame/vegetable oil, for the marinade in a bath solution and place cleaned duck in it overnight. Brush the duck with the sauce to glaze it every 30 minutes. Next, sprinkle the duck on all sides using a good quality coarse Kosher salt (not table salt). Ingredients 5 lbs duck Remove the duck right before placing it on the smoker and brush off any excess salt and use a paper towel to pat your duck completely dry. You’ll have tender, melt in your mouth duck breast and fully cooked thighs perfect for shredding. Please try again. Toups’ recipe calls for brown sugar, whole black … It’s quite possibly the best duck I’ve ever had in my life. Calories: 1354 kcal. Cool duck completely, wrap in plastic wrap and place in fridge until ready to use. After you have brined your duck in preparation for smoking, you’ll want to create a simple glaze of orange juice and maple syrup and set it aside for use while the duck is smoking. While the duck is smoking, you can baste the liquid ingredients on the top of the duck a couple times after a couple hours. Remove the bone and skin from the duck breast halves. Cook the duck until the internal breast temperature reaches 165 degrees. Total Time 3 hrs 40 mins. There was an error submitting your subscription. Resting Time 10 mins. Slice smoked fillets thinly and serve with fruit, cheese, and your favorite dipping sauce, or serve them in soft rolls with mustard and mayonnaise. For this recipe, I opted to dry brine my duck prior to smoking. This smoked duck recipe will provide you with a crispy skin and meat that is so moist that it practically falls off the bone. They will be totally delicious when finished at 160 degrees F. Speaking of smoked duck breast, you can absolutely adapt this recipe for duck breasts only. Place duck in a large plastic bag with seal. whole duck; 2 tablespoons honey; 1 tablespoon soy sauce; 1 small onion, quartered; 2 small mandarin oranges, quartered; Salt and pepper as needed to season the duck; For Glaze. Salt the outside well. Use a fork to poke holes in the skin of the duck so your seasoning can go past the fat and into the meat of the duck. Smoker in a Pinch. melted butter, coriander, spinach, flour, lemon zest, caster sugar … Home | BBQ School | Smoked RecipesGrilled Recipes | BBQ Shop. Duck meat is also richer and fattier than turkey or chicken, so it packs a massive flavor punch. Use a fork to poke holes in the skin of the duck so your seasoning can go past the fat and into the meat of the duck. Use smoked duck as you would any other smoked meat. The internal temperature should register 160°F in the thigh (be sure to avoid the bone as this will give you an inaccurate reading). Check it out today! Plan on letting your duck brine for 3 hours per pound of duck. My duck was 5 pounds, so it brined for 15 hours total. I'd like to receive the free email course. I like to use a Kosher flake salt for most of my cooking. Once your smoker is hot at about 225-250 degrees Fahrenheit, put your duck on the grates breast side down. A dry brine and orange juice and maple glaze basting liquid give this bird tons of flavor. You can find me on Instagram, Facebook, and YouTube! If you’re looking for a way to branch out from the same old beef and pulled pork on your smoker, I can’t recommend smoking a whole duck enough. For medium rare, the duck … Arrange the duck directly on the grill grate. Last updated Dec 18, 2020. Place the duck directly on the grill grate. Then it is slow smoked to render the fat in between the skin and the breast meat. in the smoker. See recipes for Smoke Duck Rice 烟熏鸭肉饭, Cajun Smoked Duck Sausage too. Ingredients. Use the smoked duck recipes below to create a delicious dish on this wild game bird. Place the ducks on an elevated wire rack in a pan that is at least 1 inch (2.5 cm) deep. To cook, slice breast thinly and fry in a pan just like you would bacon. Author: Kita Roberts. 2 1 ⁄ 2 lb. Would you like any fruit in the recipe? Duck Recipes Learn how to prepare this meat perfectly for a restaurant-quality dish at home. Smoked Chicken Legs Smoked Duck Recipe Directions Begin this recipe by lighting your smoker for indirect grilling and soaking your wood chips in water. Let the duck cook at 225°F for 2 hours for some good smoke flavor. Smoked Duck - Many people are fans of smoked duck because it has a bolder flavor than other poultry like chicken. 1 tablespoon honey; 1 … Set the bird in your smoker with a drip pan underneath. The entire smoking time on the duck will take about 4 hours depending on your temperature of your smoker. Just remember to plan 3 hours per pound for the dry brine method and 35 minutes per pound on the smoker at 275. Next, simply follow these steps to get your duck smoked to juicy perfection: Once your duck is fully cooked and crisp, remove the duck from the oven to a serving platter and rest for 10 minutes before serving. 14,652 suggested recipes. This smoked duck recipe will provide you with crispy skin and meat so moist it practically falls off the bone. Long, low, and slow cooking melts the layer of fat under the duck … The secret to this smoked duck is in the preparation. Rinse well. Grill : 225 ˚ Smoked Duck Recipe | How To Smoke A Whole Duck. Skip. Remove giblets and neck from duck; reserve for other uses. Cuisine: barbeque. For this recipe, I opted to dry brine my duck prior to smoking. Several times during the cook brush the duck with a mixture of 1 stick of butter and 2 TBS of Jeff's original rub. Finally, it is glazed and broiled to give you juicy meat and crispy duck skin. You can use a wild duck, but I would recommend brining it before smoking a wild duck … We only open up to new members for 5 days each month. Smoked Duck Brine. Basting the duck will add additional moisture during the low and slow cooking it takes to smoke the duck. Place a drip pan underneath. Using a sharp skewer, pinch the skin of the breast of the duck … Season the duck with the black pepper, garlic salt, soy sauce, honey … 5–6 lb. Try out more smoked poultry recipes available on the blog today: Smoked Turkey Duck meat is an extremely moist, dark meat that tastes great when smoked. Smoked Duck Recipe. … You can reserve some additional liquid ingredients to use for basting later during the smoking process. Collect the melted fat but I would recommend brining it before smoking a wild duck, it. The Girl Brand from duck ; reserve for other uses eye on blog! A wild duck, but I would recommend brining it before smoking wild. 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