Smoked Duck Recipes

SMOKED DUCK

Smoked Duck image

This smoked duck is a beauty, with a burnished finish from the molasses. You'll need an offset smoker for this BBQ recipe. Serve with slaw.

Provided by Matt Horn

Yield Serves 3 to 4

Number Of Ingredients 3

Ingredients

1 large duck or small wild goose
Kosher salt
¼ cup (85 g) blackstrap molasses

Steps:

Using oak wood, preheat the smoker to between 200°F and 225°F.
Season the duck cavity well with salt, then brush the outside of the bird with the molasses. Season the outside of the duck with salt.
Place a drip pan in the smoker and place the bird in the smoker over the drip pan.
Smoke the bird for 4 hours, basting the duck with molasses occasionally throughout the cook, until the internal temperature reaches 170°F.
Let the bird cool completely, then carve it. Serve the duck cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear it in a skillet before slicing and serving.

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