epicurious4.7
Smoked Duck
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.
👥 4 Servings👤 Matt Horn📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
📝 Preparation Steps
1
Using oak wood, preheat the smoker to between 200°F and 225°F.
2
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.
3
Place a drip pan in the smoker and place the bird in the smoker over the drip pan.
4
Smoke the bird for ⏱️ 4 hours, basting the duck with molasses occasionally throughout the cook, until the internal temperature reaches 170°F.
5
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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