It’s grilling season. And you’re tired of making the same old thing every time you crank up the flames. Something new is needed. Something delicious is demanded. And trying duck is definitely an option. With this how-to, you’ll find that smoking a duck is easy, fast, and results in one of the most delicious meals you’ve had in a while.
Tips and Tricks for Smoking a Duck
Before you get started with smoking that delicious fowl, here are a few thoughts to keep in mind.
- 1Smoking a whole duck is actually a little easier than smoking a chicken or turkey. A duck is entirely dark meat, meaning that you don’t have to balance the doneness of the duck, whereas you would with other fowl.
- 2Dark meat may still look pink even when it’s fully cooked. Because of this, it’s important to take the temperature and determine readiness by this instead of appearance.
- 3Duck fat is amazing for other things, like roasted potatoes. If you prepare the pan properly, you can catch the duck fat and use it for other meal preparations after your duck is done smoking.
How to Smoke a Duck
1. Give Yourself 24-Hour Lead Time
To best prepare your duck for smoking, you’ll want to get the duck into the refrigerator about 24 hours before you start the smoking process. Leave the duck uncovered, though, as this will help to dry the skin properly, while not allowing the meat to spoil.
If you don’t have an extra 24 hours, you can use a blow dryer on the duck to completely dry it before getting started.
2. Gather Your Supplies
You’ll need to get together the following items before you get started.
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3. Prepare the Ingredients
Once you’ve gathered and prepared the fresh ingredients, you’ll roll the lime around on the cutting board to help release the juices. You’ll also cut a couple of holes into the sides of the lime.
Now, you’ll need to prepare the duck by removing it from the fridge. If the skin isn’t totally dry, engage a blow dryer and get the skin dry.
To help release the fat in the duck, you’re going to poke some holes into the skin.
4. Stuff the Duck
Put half of the shallots, garlic, and lemongrass into the cavity of the duck.
Next, put the lime in as a mid-point within the duck.
Now, put the rest of the fresh ingredients into the duck cavity.
5. Prepare the Pan
Now that the duck is stuffed, you’re ready to get the pan and grill or smoker set.
Fill the bottom of the pan with water, close to, but not over the wire rack. This water will help to keep the duck from drying out while you smoke the meat. It will also prevent the duck fat from burning.
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Once the pan is full of water, you’ll place the duck on the wire rack.
Once the duck is placed into the pan, you can add salt and pepper to lightly flavor the skin.
6. Prepare the Smoker
Light your chimney of charcoal or other fuel source. Prepare the grill or smoker for indirect cooking.
Add in your cherry wood for that delicious sweet smoke.
Get the temperature up to about 325 degree Fahrenheit. This is higher than usual smoking temperatures. Duck needs this higher temperature to render the fat properly.
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Then, you’ll put the duck opposite the charcoal. Position the duck in the pan as far away from the direct heat as possible. You may need to rearrange the pan altogether.
7. Cook for 1 Hour 20 Minutes
Leave the duck on the smoker or grill for about one hour and 20 minutes. This will enable the duck to cook thoroughly.
Once the internal temperature of the duck hits 165 degrees Fahrenheit, the duck is done and ready to eat.
8. Make Some Barbecue Sauce
As your duck smokes on the grill, we’d highly recommend making one of these amazing barbecue sauce recipes to try out. They’re delicious, fairly simple, and perfect for your new favorite dinner fowl.
9. Carve and Serve
Let the duck sit for about 20 minutes before you carve and serve.
Something New, Something Delicious
For the best smoked fowl this summer, try making duck, then slathering it with one of these amazing barbecue sauces. You won’t regret trying something new, and neither will your family.