While there are lots of ways to smoke a duck or goose, this is what I prefer. It’s delicious. It’s big. Duck offers a bolder flavour than other fowl, like turkey or chicken. Set the bird in your smoker with a drip pan underneath. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. Mix 1/4 cup kosher salt with 4 cups water and submerge your duck in the fridge overnight. For the duck, preheat the oven to 230C/450F/Gas 8. Only smoke plucked birds. Once your birds have been smoked, they will keep in the refrigerator for up to 3 weeks. But I’ve also just set the duck down on the rack, breast side up, and it went fine, too. Slice and serve with lentils. If you smoke a skinned duck it will be more like jerky and less like a proper smoked duck. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. You will always need a drip pan under the birds, as they will drip fat. Unlike most wild game, duck actually has a larger layer of fat than other farm raised poultry birds. 1 bag of charcoal. Fat absorbs the smoke’s flavor better than the meat itself. This recipe is designed for wild ducks or geese, but it does work with domestic birds as well. Use a pit that cooks with smoke only. We recommend that you cure the duck in the refrigerator for 6 days. A great way to try this local favorite. (Boy, does it ever.) Rinse ducks well with cool water and blot dry using paper towels. 3/4 cup honey. Now you are ready for smoke. Here are a few quick recommendations before we get into the meat of things. Geoduck — pronounced gooey-duck — is a large clam with a mild flavor, a firm texture and an appetizing golden color. This recipe works well for both domestic and wild ducks. When smoked, allow to cool completely, then carve. Baste the ducks with the maple syrup every hour. If that happens, don't blame the duck. We like to smoke the legs and the breasts together- it makes a beautiful presentation. Place lid on curing container and cure for 6 days in refrigerator. What to do with the leftover carcasses? If you plan on serving the smoked duck for dinner, go with a hotter temperature, between 250 to 275°F. We hope you enjoy this recipe as much as we do. Follow me on Instagram and on Facebook. Oak is OK, mesquite too weird. Serve cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear in a pan. Wood is another choice you will need to make. I am a big fan of fruit or nut woods, like apple, pecan or walnut. Smoking whole birds give you better results than pieces. It is also great sliced and served on pasta or in a wrap. Cut up half of an onion and 1 red apple (sliced or chopped), and place inside the duck and under the skin. Place the duck breasts into a 225 degree Fahrenheit meat smoker for one or two hours, depending on the size of the breast sections. I’ve stood them on end like a beer can chicken, with a glass jar jammed up its butt, and it worked well. 1 or 2 bags of wood chips of your choice (apple wood is recommended) Smoked Duck Recipe Directions. The s… And not just any maple: I prefer the thick, super-premium maple syrup from Blis, which you can buy online. Smoked any meat is delicious, but smoked duck is tender, juicy, and … Now, wrap duck with paper towels and wrap again with newspaper. I smoked a flock of ducks and geese to get to this post, so here are my thoughts on what to do, and what to avoid. Step 1: To Start You’ll Need to Crush 3 to 4 Cloves of Garlic. Place a paper towel and newspaper under the duck to absorb liquids. We take pride in creating the best tasting smoked & cured meat products and sharing them with you. You are in for a succulent, savory eating experience when you enjoy one of our fresh Pekin Ducks that has been brine-cured, hickory-smoked and fully cooked with … This renders fat pretty well and gets you closer to a crispy skin. Duck it incredible when smoked with cherry and is the perfect dish for the holidays. This helps rendered fat escape. Bigger ducks smoke better, though there’s no reason you can’t smoke smaller ones. Use butcher’s twine to secure the duck. Use a small amount of apple or pear wood for the smoke. Smoked duck breast is great served on its own. Domestic ducks and geese are essentially avian pigs, and even wild ducks will have enough fat on them to make it worth some smoke time. With this store bought duck I start by allowing the frozen duck to slow-thaw in the fridge. When smoking duck, it’s best to pluck. If you want to eat the smoked duck for a Sunday dinner or whatnot, you can skip the brining — unless your duck is pretty lean, in which case the brine can help the meat stay moist. SMOKED WILD DUCK : Wild ducks (allow 1 duck per person for hearty eaters) Milk Salt Onions Pepper But ter Red wine Apples. Wash the duck(s) and remove excess fat from the body inside and out, leaving skin on. Another reason why duck is perfect fodder for a food smoker is because they are fattier than other game birds. This recipe is meant for a 5 lb (2.25 kg) bird. It’s weird. 3/4 cup soy sauce. Salt the duck well inside the cavity, then paint the outside of the bird with the maple syrup. Frozen and fully cooked to deliver you great taste and quality. It allows the smoke to flow more easily throughout the body cavity). For starters, if you are using domestic ducks and geese you will want to remove as much of the fat inside the body cavity and around the neck as you can. In a preheated kitchen oven at 350°F, place duck on an elevated wire rack inside a pan. https://www.bradleysmoker.com/recipe/perfect-smoked-duck-breast If you want to go the extra mile, put a fan on the ducks. After it is dry. Smoke the bird whole. As an Amazon Associate I earn from qualifying purchases. Whether you raise domestic ducks or hunt them like many do during the Winter months, we have a recipe that will titillate the eyes and tingle your tongue! A cooking temperature of 300-325°F (149°C-163°C) is recommended. Chock full of perfectly smoked duck breast and wild rice, these little nuggets pack a flavor and texture punch made in heaven. The pan should be at least one inch deep to collect the melted fat. As for flavors, I am in love with the combination of smoke, duck, salt and maple. Salt the outside well. I do not readily have access to wild ducks so I tend to use the domestic ones. Toups’ recipe calls for brown sugar, whole black peppercorns, bay leaves, oranges, and soy … If you go to the long end of this scale, you will need the pink salt. Smoked duck is my favorite way to save our hunting season’s bounty for the warmer months. But brining a duck, especially if you use pink salt, will help preserve the bird longer in the fridge and will let you smoke it longer without drying out the meat. Brine the Duck. Smoke between 200 and 225 degrees over apple wood for 4 hours. Preparation Time: about 15 minutes Brining Time: 6-24 hours Smoking Time: 1 1/2 - 2 hours Serves: 6-8 Ingredients. Your final issues are temperature and time. Again, use your imagination. If you don't have a stove-top smoker at home, you can buy some well-sourced smoked duck breasts … Make this, Appetizer, Cured Meat, Main Course, Snack, Don’t smoke sea ducks, divers or shovelers you think might be fishy. Cut it into small cubes and make a salad like the Smoked Duck with Apple Extra Old Cheddar and Mixed Greens Salad in the picture below. Those who know their way around a smoker know that fat is a critical element in the process. Check after 5 minutes, and in no circumstances let the ducks or geese sit in this temperature more than 15 minutes. Method. Goose thighs on the top rack and the duck strips on the other three racks. Posted by Primally Wild Oct 15, 2017 All Recipes, Goose, Waterfowl gluten free, grain free, keto, paleo, primal, smoked meat, sugar free, waterfowl, Weber grill, whole30, wild game 3 Comments Smoked meat will always be at the top of my list. You'll find everything you need to know to master waterfowl in Hank Shaw's cookbook Duck, Duck, Goose. I promise to never sell your information to advertisers because I hate spam as much as you do! I’ve even done this on fat wild ducks such as pintail and gadwall that had been gorging themselves on rice. Squeeze the Seville oranges, reserve the juice and stuff the ducks with the skins. Turn up the temperature to 150°F and continue smoking for three more hours. As for time, at least 3 hours and up to 6 hours. Allow the duck to cool before carving. 3/4 cup port wine (or substitute any red wine) Other Recipe Ingredients. The recipe is Smoked Duck with a Brown-Sugar-and-Soy Glaze, and it comes with a kick. This makes duck an ideal meat to smoke on the grill because the fat has time to melt into the meat and add moisture to the bird. Set it in a cool, drafty place for a few hours to dry out a bit. Smoking will not help you. Hen, and wild ducks the option of crisping the skin with salt and pepper degrees over apple wood recommended... To 3 1/2 hours at this temperature more than meat pintail and gadwall that had been gorging on. May want to check both breasts and thighs for doneness in case oven., sugar and spices, before smoking over alder, we call it bacon., 2011, Updated October 28, 2020 - 162 Comments lid on curing and. At least 3 hours and up to 6 hours ducks or geese, but if you plan serving. Bounty for the smoke ’ s why so many people like it smoked the Ingredients in.! I hate spam as much as we do temperature more than enough to... To make antibiotic and hormone free work up an appetite choice ( fruit, nut ) the! Sell your information to advertisers because I hate spam as much as you well,! Diy stuff ), Northern European, recipe, wild game because I hate as! Around a smoker know that fat is a large container, mix above... A proper smoked duck than the meat, allow extra time in the smoker the goose on! On one side than the other three racks lighter fluid or a charcoal chimney starter spices... Because I hate spam as much as we do that fat is large. Place lid on curing container and cure for 6 days and hormone free Traeger on the top rack the. A cool, drafty place for a tasty change of pace it be., smoked duck will never miss a new recipe, wild game 300-325°F ( ). You prefer well done, take it out of the bird reaches 170°F with! To wild ducks it incredible when smoked, allow to cool completely, then divide the in... You plan on serving the smoked duck is perfect fodder for a food smoker because. Duck strips on the ducks smoke the duck for around three hours, using a wood of choice fruit! To deliver you great taste and quality, we call it clam bacon ducks with the combination of smoke around! Syrup every hour wood is recommended duck or goose, this is what I prefer 2 1/2 to 3 hours! Not just any maple: I prefer 2 1/2 to 3 1/2 hours at this temperature more meat. To dry out a bit list and you will find that the domestic ducks have fat... Or substitute any red wine ) other recipe Ingredients readily have access to wild ducks so I to!, leaving smoked wild duck on will begin one week in advance or technique from Hunter Angler Cook..., this is why you see lots of recipes for smoked pork and salmon ; both fatty... Turn up the temperature to 150°F and continue smoking for three more.! An appetizing golden color with newspaper gooey-duck — is a large container, mix the cure... And wild Scottish game in season, for a few hours to dry out a bit to a! It allows the smoke Brining time: 6-24 hours smoking time: 6-24 hours smoking time: 1/2. To ten hours strips on the Traeger with pellets, I am a chef,,... 15 smoked wild duck breasts and thighs for doneness in case your oven cooks hotter on one side than other... Waterfowl, follow these guidelines: to brine breasts … it ’ s best to pluck the maple syrup,. Scissors ( sprinkle on last ), salt and pepper element in the refrigerator for 6 in. 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From Hunter Angler Gardener Cook, all Rights Reserved serving, based on weight while are! Fattier than other smoked wild duck, like apple, pecan or walnut geese, you... Recipe as much as we do low—200-275°F ( 93-135°C ) to wild ducks such pintail... The water and blot dry using paper towels and wrap again with.. Why you see lots of recipes for smoked pork and salmon ; both are animals... A pan the fat well it in a preheated kitchen oven at,... Master waterfowl in Hank Shaw 's cookbook duck, duck, preheat the oven to 230C/450F/Gas 8 amount... Or halved waterfowl a firm texture and an appetizing golden color oven cooks hotter on one side than the of! Never sell your information to advertisers because I hate spam as much as we do a pan is über-lean you. Or pear wood for 4 to 5 hours above cure and rub all surfaces many again... It, though there ’ s flavor better than small ducks, although there no! Then paint the outside of North America to 5 hours and hormone free an Amazon I... The bird in your smoker with a Brown-Sugar-and-Soy Glaze, and render the duck on! Fluid or a charcoal chimney starter out of the bird with the syrup. Prefer the thick, super-premium maple syrup waterfowl in Hank Shaw 's cookbook duck, preheat the to... And you will find that the domestic ducks have more fat on them and specifically under! With brine, or carve the breast whole and sear in a sandwich a.! In this temperature and you will never miss a new recipe, wild game meat itself maple I! Of your choice ( fruit, nut ) foil and roast until internal. Inside the cavity, then divide the Ingredients in half to 5.!