Low Sodium Smoked Duck
Elevate your dinner table with this Low Sodium Smoked Duck recipe—a healthier twist on a classic gourmet dish. Perfectly seasoned with fresh garlic, rosemary, thyme, and a hint of smoked paprika, this dish creates an aromatic flavor profile without the need for excess salt. Infused with orange juice and zest for a subtle citrus brightness, the duck is slowly smoked with apple wood chips, resulting in tender, succulent meat with a rich, smoky depth. Ideal for impressing guests or creating a memorable family meal, this low sodium duck recipe pairs wonderfully with roasted vegetables or a vibrant salad. With straightforward prep and a cooking process that produces restaurant-quality results, it's a must-try for culinary enthusiasts embracing healthier cooking.
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Recipe Information
Ingredients
- 1 3-4 pounds Whole duck
- 2 tablespoons Olive oil
- 4 cloves Fresh garlic cloves, minced
- 1 tablespoon Smoked paprika
- 2 tablespoons Fresh rosemary, finely chopped
- 1 tablespoon Fresh thyme, finely chopped
- 1 teaspoon Ground black pepper
- 1 large Orange, juiced and zested
- 2 cups Apple wood chips
- 4 cups Water
Instructions
Start by preparing the duck: remove any giblets from the cavity and pat dry the duck with paper towels.
Rub the duck both outside and inside with olive oil, making sure to coat it evenly.
In a small bowl, combine the minced garlic, smoked paprika, rosemary, thyme, ground black pepper, and orange zest.
Rub the spice and herb mixture all over the duck, ensuring it is well covered.
Squeeze the juice of the orange over the duck and inside the cavity.
Soak the apple wood chips in water for at least 30 minutes. This will create smoke and infuse the duck with a rich, smoky flavor.
Prepare your smoker or grill for indirect heat at 225°F (107°C). Add the soaked apple wood chips to the smoker or on top of the charcoals for a charcoal grill.
Place the duck on the grill grates or smoker rack, breast side up.
Smoke the duck for about 3 hours or until the internal temperature of the duck reaches 165°F (74°C) at the thickest part of the breast.
Once cooked, remove the duck from the smoker and let it rest for at least 15 minutes before carving.
Carve the duck and serve with preferred sides, enjoying the succulent low sodium smoked flavor.
Nutrition Facts
Calories |
4978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 430.7 g | 552% | |
| Saturated Fat | 133.8 g | 669% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 2761 mg | 120% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 19.3 g | ||
| Protein | 262.4 g | 525% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 2640 mg | 56% | |
*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.
