Smoked Duck
Indulge in the rich, smoky flavors of this *Smoked Duck* recipe—an irresistible centerpiece for any special occasion or gourmet feast. This whole duck is expertly seasoned with a savory-spiced rub featuring garlic powder, paprika, onion powder, and a hint of brown sugar for a perfect balance of smoky, sweet, and savory notes. Slowly smoked over aromatic apple wood chips at 225°F, the duck absorbs a delicate, fruity essence while retaining its tender juiciness. With a simple yet strategic preparation process, this recipe ensures a deeply flavorful bird that is as stunning in presentation as it is in taste. Ideal for a holiday gathering or an elevated weekend meal, the *Smoked Duck* serves up to 4 in spectacular, restaurant-quality style! Pair with roasted vegetables or a side of wild rice to complete this elegant dish. Keywords: smoked duck recipe, apple wood smoked duck, easy smoked duck, holiday centerpiece recipe.
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Recipe Information
Ingredients
- 1 5-pound Duck (whole)
- 1 tablespoon Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Onion powder
- 2 tablespoons Brown sugar
- 2 tablespoons Olive oil
- 2 cups Apple wood chips
- 2 quarts Water
Instructions
Prepare the apple wood chips by soaking them in water for about 30 minutes prior to smoking.
In a small bowl, combine kosher salt, black pepper, garlic powder, paprika, onion powder, and brown sugar to create a spice rub.
Pat the duck dry with paper towels. Remove any giblets from the cavity if present.
Rub the duck all over with olive oil. Generously season the duck inside and out with the prepared spice rub.
Set up the smoker and preheat it to a temperature of 225°F (107°C). If using a charcoal smoker, start the fire and wait until the coals are hot. For a gas smoker, preheat as recommended by the manufacturer.
Add apple wood chips to the smoker's wood tray or directly to the coals if using a charcoal smoker.
Place the duck on the smoker grate, breast side up. Close the smoker and maintain a steady temperature of 225°F (107°C).
Smoke the duck for approximately 3 hours or until the internal temperature of the thickest part reaches 165°F (74°C), checking periodically every hour and adding more wood chips as needed.
Once done, remove the duck from the smoker and let it rest for about 10 minutes before carving.
Carve the duck into serving pieces and serve warm. Enjoy your flavorful smoked duck!
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.8 g | 215% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 822 mg | 36% | |
| Total Carbohydrate | 8.3 g | 3% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 7.1 g | ||
| Protein | 107.5 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 15.4 mg | 85% | |
| Potassium | 1211 mg | 26% | |
*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.
