Low Carb Smoked Duck
Indulge in the rich, savory flavors of this Low Carb Smoked Duck recipe—a perfect centerpiece for any gourmet meal while staying true to your carb-conscious lifestyle. This dish combines tender, juicy duck with a bold spice rub featuring garlic powder, paprika, cumin, and coarse sea salt to deliver an unforgettable depth of flavor. Expert smoking techniques with apple or cherrywood chips infuse the meat with a subtle sweetness that pairs beautifully with its natural richness. Ready in just 20 minutes of prep and slow-cooked to perfection in 4 hours, this recipe is ideal for those who appreciate the art of smoking and demand restaurant-quality results at home. Serve this smoky masterpiece as a stand-alone dish or alongside low-carb sides to impress your guests or elevate your dinner table. Perfect for keto diets and packed with protein, this Low Carb Smoked Duck is destined to be a household favorite.
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Recipe Information
Ingredients
- 4 lbs Whole duck
- 2 tbsp Coarse sea salt
- 1 tbsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- 1 tsp Ground cumin
- 2 tbsp Olive oil
- 2 cups Wood chips (preferably apple or cherrywood)
Instructions
Rinse the duck thoroughly under cool running water and pat dry with paper towels. Ensure the duck is completely dry.
Combine the sea salt, black pepper, garlic powder, onion powder, paprika, and ground cumin in a small bowl.
Rub the spice mixture all over the duck, ensuring you get into all the crevices and cavities. Let the seasoned duck rest in the refrigerator for at least 1 hour or overnight for best results.
Soak the wood chips in water for at least 30 minutes prior to smoking.
Preheat your smoker to 225°F (107°C). If using a charcoal grill instead, set it for indirect cooking and establish the same temperature.
Remove the duck from the refrigerator and brush it lightly with olive oil.
Drain the wood chips and add them to the smoker box or place them directly on the coals if using a grill.
Place the duck on the smoker or grill grates, breast side up.
Smoke the duck for approximately 4 hours, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer in the thickest part of the thigh.
Allow the duck to rest for at least 15 minutes before carving. This will help the juices redistribute throughout the meat.
Carve the duck and serve it warm. Enjoy the delicious smoky flavor of this low-carb delicacy.
Nutrition Facts
Calories |
6417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 564.3 g | 723% | |
| Saturated Fat | 176.9 g | 885% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1814 mg | 605% | |
| Sodium | 15281 mg | 664% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 0.4 g | ||
| Protein | 346.9 g | 694% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 2951 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
