Smoked duck is a true delicacy—rich, succulent, and infused with deep smoky flavor. The combination of crispy, well-seasoned skin and tender, juicy meat makes it an elegant yet approachable dish. Whether you’re serving it for a holiday meal or as the star of a gourmet dinner, this smoked duck recipe will impress your guests.
By slow-smoking the duck with aromatic wood like apple, cherry, or hickory, we allow the natural flavors to shine while infusing it with a touch of sweetness and smokiness. A simple spice rub and a hint of citrus take this dish to the next level.
Ingredients
For the Duck:
- 1 whole duck (about 5-6 lbs)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme or rosemary
- 1 teaspoon Chinese five-spice powder (optional, for a subtle warm flavor)
- 1 orange, sliced (for stuffing inside the cavity)
- 4 sprigs fresh rosemary or thyme
- 3 cloves garlic, crushed
- 1 tablespoon honey or maple syrup (optional, for glazing the skin)
Step-by-Step Instructions
1. Prepare the Duck
- Remove the duck from packaging and pat it completely dry with paper towels. This step is crucial for getting a crispy skin.
- Trim excess fat from the cavity and score the skin in a crosshatch pattern with a sharp knife, being careful not to cut into the meat. This helps the fat render more efficiently.
- Stuff the cavity with orange slices, fresh herbs, and crushed garlic cloves for additional aroma and flavor.
2. Season the Duck
- In a small bowl, mix salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and five-spice powder.
- Rub the spice mixture all over the duck, making sure to get into the scored skin. Let it rest for 30-60 minutes at room temperature or refrigerate for a few hours for enhanced flavor.
3. Set Up the Smoker
- Preheat your smoker to 225-250°F using applewood, cherrywood, or hickory for a balanced smoky flavor.
- Place a water pan in the smoker to help maintain moisture and prevent the duck from drying out.
4. Smoke the Duck
- Place the duck breast-side up on the smoker grates.
- Smoke for 3 to 4 hours, or until the internal temperature reaches 160°F in the thickest part of the breast and 175°F in the thighs.
- If you want extra-crispy skin, increase the smoker temperature to 325°F for the last 15-20 minutes, or transfer the duck to a preheated oven at 425°F for a final crisping.
5. Glaze & Rest the Duck
- If you prefer a slightly sweet finish, brush the duck with honey or maple syrup during the last 30 minutes of smoking. This enhances the caramelization and adds a rich depth of flavor.
- Remove the duck from the smoker and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute, keeping the meat moist.
Cooking Tips & Notes
Choosing the Right Wood
- Applewood or Cherrywood: Light, sweet, and perfect for duck.
- Hickory or Oak: Bolder flavor, great for a deeper smokiness.
- Pecan: Adds a slightly nutty, mild smoke.
How to Achieve the Crispiest Skin
- Dry the duck completely before seasoning.
- Let the duck sit uncovered in the fridge overnight to dry the skin further.
- Finish at a high temperature (325-425°F) to render out extra fat and crisp the skin.
Serving Suggestions
- Pair with citrus-based sauces like an orange glaze or balsamic reduction.
- Serve with roasted vegetables, wild rice, or garlic mashed potatoes.
- Slice thinly and add to salads, wraps, or even tacos for a gourmet touch.
This smoked duck is juicy, flavorful, and full of rich smoky aroma—perfect for any special occasion. Try it with your favorite side dishes and enjoy an elevated home-cooked meal!
I have been smoking and grilling meat from an early age and enjoy sharing my knowledge and expertise through the hundreds of articles I have written about BBQ. I hope to make everyone’s BBQ journey that little bit easier.
