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–+ servings

Smoked Duck-Recipe

Bruce Williams
Having a perfect duck recipe is a wonderful place to start when cooking delicious fowl. Below is everything needed to create a scrumptious meal of smoked duck breast.
The right grill and smoker for the job are vital. According to most reviews from regular meat smokers, the ZGRILLS-550C is one of the best on the market for its 8-in-1 cooking versatility, heavy-duty steel construction, and overall durability.
5 from 1 vote
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Prep Time 40 minutes
Cook Time 3 hours 30 minutes
Course Main Course
Servings 8 people
Calories 271 kcal

Ingredients
  

  • 6 lbs. whole duck
  • 1 onion
  • 1 head garlic
  • 2 tbs salt
  • 1 tbs pepper
  • 1-2 oranges small
  • 2 tbsp soy sauce
  • 4 tbsp orange juice
  • ½ cup maple syrup

Instructions
 

  • Start the duck with a dry brine to not only season the meat but to bring out the moisture from the duck skin. This step requires the duck skin to be pierced to bring out the moisture. This can be done with a sharp skewer or even the end of a meat thermometer. Not only does this bring out the moisture but also the flavor of the meat. Then take salt, preferably high quality and coarse salt, and sprinkle it over all the sides of the meat.
  • Let the salted duck rest in the refrigerator in a baking pan uncovered. Let it sit for 3 hours per pound of duck.
  • After its time resting, brush off any excess salt and pat that fowl dry. The duck doesn’t need seasoning afterward besides several sliced half oranges into the chest cavity.
  • Pop the duck into the smoker that’s preheated to 275 degrees. Slowly smoke it to render the fat that’s between the duck’s skin and breast.
  • Glaze the duck in a beautiful, sweet glaze once it comes out of the smoker.
  • Finally, broil the meat to bring out all the ducks’ tantalizing juices. Don’t forget to preheat the oven before allowing it to boil for 2-3 minutes to finish caramelizing the glaze, crisping the meat, and rendering the fat.
  • Once the duck is fully cooked and its skin is crispy, place it on a serving tray to rest for 10 minutes before serving to allow all the flavors to settle.
  • Add a drizzle of an orange maple glaze for more moisture and aesthetics.

Video

Notes

  • Duck is very nutritious meat. Combined with the brine and glaze, it’s sweet, salty, and so delicious. According to the BBC Trusted Source What is duck? | BBC Good Food Rich and full of flavor, duck meat is extremely nutritious, with high levels of protein, B vitamins and minerals such as zinc, potassium, magnesium, and iron. www.bbcgoodfood.com , duck meat is an excellent source of high-quality protein, amino acids, as well as vitamins and minerals, including iron, phosphorus, zinc, thiamin, riboflavin, pantothenic acid, and vitamin b.

Nutrition

Calories: 271kcalCarbohydrates: 66gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 8mgPotassium: 392mgFiber: 1gSugar: 58gVitamin A: 232IUVitamin C: 57mgCalcium: 114mgIron: 1mg