Masterbuilt Smoked Duck Recipe

Smoked Duck Hey Grill, Hey

WebDec 30, 2019 · Pat the skin of the duck completely dry. Fill the cavity of the duck with the orange halves. Place the duck directly on the smoker, …

Rating: 4.9/5(13)
1. Dry brine the duck. Pierce the skin all over the duck (not into the meat) using the sharp end of a skewer or your thermometer probe. Sprinkle the duck with Kosher salt all over the skin. Place the duck in a shallow pan and into the refrigerator for 15 hours.
2. Preheat the smoker. Preheat your smoker to 275 degrees F using maple wood.
3. Smoke and baste the duck. Remove the duck from the refrigerator and brush off excess salt. Pat the skin of the duck completely dry. Fill the cavity of the duck with the orange halves. Place the duck directly on the smoker, close the lid, and smoke for about 2.5 hours, or until the internal temperature of the duck reaches 160 degrees F. Baste the duck with the basting liquid after it comes out of the smoker.
4. Broil the duck. When your duck has reached an internal temperature of 160 degrees F, transfer it to the oven (on broil) and broil for 2-3 minutes to finish rendering the fat and to crisp the skin. Keep a close eye on the duck to prevent burning.

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Smoked Duck: A HowToGuide The Mountain Kitchen

WebOct 24, 2019 · Brine the Duck. Combine the brown sugar, salt, peppercorns, bay leaves, orange zest and juice, beer, and water in a 6 …

Rating: 4.5/5(2)
1. Remove the duck from the packaging. Then remove the giblets from inside the duck and; discard. Rinse the duck inside and out under cold running water, pulling out any extra fat or cut bits from the body cavity.
2. Combine the brown sugar, salt, peppercorns, bay leaves, orange zest and juice, beer and water in a 6-quart stockpot and bring to a boil over high heat. When the brine comes to a boil, reduce the heat and simmer for 15 to 20 minutes. Turn off the heat and allow it to cool completely.
3. After 24-hours (a little more time won’t hurt), remove the duck from the brine and pat dry inside and out with paper towels. Place the duck on a clean workspace. Blot the duck dry with paper towels and allow it to come to room temperature; about 20 to 30 minutes.
4. Whisk together the brown sugar, soy sauce and salt in a small bowl until the sugar and salt have dissolved. Set aside until needed.

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