{"id":581,"date":"2023-04-09T01:06:01","date_gmt":"2023-04-09T01:06:01","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=581"},"modified":"2023-04-09T01:06:01","modified_gmt":"2023-04-09T01:06:01","slug":"smoked-duck","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/smoked-duck\/","title":{"rendered":"Smoked Duck"},"content":{"rendered":"

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INGREDIENTS<\/strong><\/p>\n

1 Duck
\nSalt
\nPepper
\n2 Tbsp honey
\n1 Tbsp soy sauce<\/p>\n

GLAZE<\/strong><\/p>\n

2 Tbsp Spicy Brown Mustard
\n\u00a0 \u00a0or Hot English Mustard\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 (Your Choice of heat & Spice)
\n\u00a0 \u00a0or Mild American Mustard
\n2 Tsp Worcestershire Sauce Or Light Soy Sauce
\n2 Tsp Ground Cumin
\n2 Tsp Fresh Ground Black Pepper
\n1 1\u20442 Tsp Garlic Powder
\n1 1\u20442 Tsp Mustard Powder<\/p>\n

METHOD<\/strong><\/p>\n

Whole ducks are something that you can find a lot around the holidays, so I\u2019m sharing my recipe for smoking a whole duck on the smoker.<\/p>\n

For this recipe I am using a whole duck from the grocery store. You can use a wild duck, but I would recommend brining it before smoking a wild duck to remove the gamey flavor.<\/p>\n

With this store bought duck I start by allowing the frozen duck to slow-thaw in the fridge. Once the duck is thawed, I pull out everything that is stuffed in the cavity of the duck and throw it out. Then rinse the suck off with cold water and pat the whole duck off really good \u2013 both on the outside and inside the duck cavity and prick holes in the skin with a corn holder for the fat to render out.<\/p>\n

Now it\u2019s time to season the duck. I keep it really simple by just using salt and pepper to season both the outside of the duck and the inside of the duck cavity. Once the duck is seasoned with salt and pepper, I give it a quick drizzle of 2Tbsp honey and 1 Tbsp soy sauce. NO need for the Honey if you can not eat sweet stuff. Now the duck is ready for the smoker.<\/p>\n

I smoke duck at a higher temp because there is a lot of fat under the skin of a duck, and you have to make sure that is rendered properly. That is why I set my smoker at 162\u2103 degrees. This higher temp will get the duck done and allow the skin the brown and get as crispy as it can on a smoker.<\/p>\n

I strongly recommend using an internal meat thermometer when you\u2019re cooking duck or any poultry at all.\u00a0<\/p>\n

Once the duck hits 68\u2103 internal in the breast, it\u2019s time to apply the glaze.<\/p>\n

Now you just need the glaze to set and the duck to come up another 10 degrees.<\/p>\n

For duck, you are looking for an internal temp of 73\u2103 in the breast and 80\u2103 in the thigh. There are people who say you can cook duck rare or med. rare, but for grocery store duck, I like to take it to an internal temp that I know is safe.<\/p>\n

Once your duck hits the proper internal temp, it\u2019s time to take the whole, smoked duck off the smoker and allow it to rest for 15 \u2013 20 minutes. Then it\u2019s time to dive-in and eat your holiday smoked duck.<\/p>\n