Whole smoked duck cooked to golden perfection on a wooden cutting board

Deliciously Healthy Whole Smoked Duck

Name: Deliciously Healthy Whole Smoked Duck
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 4
Cuisine: American
Ingredients: 2 kg Whole duck (about 2-2.5 kg) - Choose a fresh duck with firm skin and no off smells.; 50 g Kosher salt - Use fine kosher salt for a balanced cure.; 25 g Brown sugar - Adds a subtle sweetness to balance flavors.; 1 tsp Black pepper, freshly ground; 1 tsp Garlic powder; 1 tsp Onion powder; 0.5 tsp Ground ginger (optional); 100 g Wood chips for smoking (apple or cherry wood recommended)

Home Page / Smoked Recipes / How to Smoke Duck: A Step-by-Step Guide

medium

4 hour

Nutritional value per serving

Calories400kcal

Carbs5gram

Fat25gram

Protein35gram

Ingredients

Quantity

Whole duck (about 2-2.5 kg) - Choose a fresh duck with firm skin and no off smells.2 kg
Kosher salt - Use fine kosher salt for a balanced cure.50 g
Brown sugar - Adds a subtle sweetness to balance flavors.25 g
Black pepper, freshly ground1 tsp
Garlic powder1 tsp
Onion powder1 tsp
Ground ginger (optional)0.5 tsp
Wood chips for smoking (apple or cherry wood recommended)100 g

Explore the art of smoking a whole duck with this easy, healthy recipe perfect for home cooks of all skill levels. This recipe guides you through every step, ensuring your duck is flavorful, tender, and safely cooked. The total cost of ingredients is approximately $18 USD, €16 EUR, £14 GBP, and ₹1500 INR. The dish yields about 4 servings with a total caloric content around 400 kcal per serving. This recipe is a healthy choice with moderate fat and protein content. The cooking process takes about 5 hours, including 1 hour of preparation. Difficulty is medium due to the smoking technique but clear instructions make it manageable. Enjoy this succulent smoked duck that’s perfect for special occasions or cozy dinners.

Preparation instructions

Prepare the Duck

1Remove the duck from packaging, take out any giblets from the cavity, and pat it dry thoroughly with paper towels. Dry skin ensures better smoke absorption and crispier skin.

Make the Dry Brine

2In a small bowl, combine kosher salt, brown sugar, black pepper, garlic powder, onion powder, and ground ginger if using. Mix well to create your dry brine.

Apply the Dry Brine

3Evenly rub the dry brine mixture all over the outside and inside the cavity of the duck. Place the duck on a rack in the refrigerator uncovered for at least 6 hours or overnight. This helps to season and dry out the skin for crispiness.

Prepare the Smoker

4Preheat your smoker to 120°C (250°F). Add soaked wood chips onto the coals or in the smoker's wood chip tray. Maintain steady smoke and temperature throughout the cooking process.

Smoke the Duck

5Place the duck breast side up on the smoker rack. Smoke the duck for approximately 4 hours, maintaining a smoker temperature of 120°C (250°F). Replenish wood chips as needed to maintain smoke. This gentle temperature ensures even cooking and smoke flavor without drying out.

Monitor Internal Temperature

6Use a meat thermometer to check the thickest part of the duck's breast and thigh. The safe internal temperature is 74°C (165°F) according to food safety standards. Once reached, remove the duck from the smoker immediately.

Rest and Serve

7Let the smoked duck rest for 15-20 minutes before carving. Resting allows juices to redistribute, resulting in moist meat. Serve with your choice of sides and enjoy!

Cooking Tips

1If you don't have a smoker, you can use a grill with indirect heat and a smoker box for wood chips to mimic the smoking process.

2Brining helps enhance flavor and retain moisture, but be sure not to skip the drying time in the fridge for better skin crispiness.

3Always use a reliable meat thermometer to confirm the safe internal temperature to prevent undercooking.

4Keep raw duck and juices away from other foods to avoid cross-contamination. Wash hands and utensils thoroughly after handling raw poultry.

5For a different flavor profile, try adding orange zest or herbs like thyme and rosemary to the dry brine mix.

Equipment Needed

Smoker or grill with a smoker box
Meat thermometer
Paper towels
Small mixing bowl
Rack for drying duck in fridge
Tongs or heat-resistant gloves

Grocery Shopping List

[ ] Whole duck (2-2.5 kg) (~$15) Look for fresh or thawed whole duck with firm skin in the poultry section.
[ ] Kosher salt (50g) (~$0.50) Choose fine kosher salt for even brining.
[ ] Brown sugar (25g) (~$0.10) Use organic brown sugar for a richer flavor if available.
[ ] Black pepper (1 tsp) (~$0.05) Freshly ground black pepper will give better aroma.
[ ] Garlic powder (1 tsp) (~$0.05) Check spice aisle for fresh sealed packs.
[ ] Onion powder (1 tsp) (~$0.05)
[ ] Ground ginger (optional, 0.5 tsp) (~$0.05)
[ ] Wood chips for smoking (apple or cherry, 100g) (~$2) Look for food-grade smoking wood chips.

Total approximate cost: $18

FAQ

Can I use frozen duck for this recipe?

Yes, you can use frozen duck, but make sure to fully thaw it safely in the refrigerator before starting the recipe.

How do I avoid undercooked poultry?

Use a meat thermometer to check the internal temperature reaches 74°C (165°F) to ensure the duck is safely cooked.

Can I add marinade instead of dry brine?

Dry brining is preferred for skin crispiness in this recipe, but a marinade can be used if you prefer. Just be sure to pat the skin dry before smoking.