Smoked Duck Recipe Electric Smoker

Perfect Spiced Smoked Duck Girl Carnivore

WebDec 19, 2019 · Rub the Duck: Blend the cinnamon, pepper, garlic powder, clove, and anise pods in a mortar and pestle until finely ground and …

1. Pat duck very dry and allow to sit exposed to air on a wire rack to dry out completely, about 1 hour.
2. Meanwhile, prep your smoker for indirect heat to hold a temp around 250 degrees.
3. Blend the cinnamon, pepper, garlic powder, clove, and anise pods in a mortar and pestle until finely ground and mixed thoroughly.
4. Place a small 6” cast iron skillet over the fire and melt the duck fat.

Preview

See Also: Share RecipesShow details

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.

Preview

See Also: Share RecipesShow details

Smoked Duck Recipe How to Smoke Duck Hank Shaw

WebDec 27, 2011 · Smoke between 200 and 225 degrees over apple wood for 4 hours. Baste the ducks with the maple syrup every hour. When smoked, …

Rating: 4.9/5(75)
1. Salt the duck well inside the cavity, then paint the outside of the bird with the maple syrup. Salt the outside well.
2. Set the bird in your smoker with a drip pan underneath. Smoke between 200 and 225 degrees over apple wood for 4 hours. Baste the ducks with the maple syrup every hour. When smoked, allow to cool completely, then carve. Serve cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear in a pan. Slice and serve with lentils.

Preview

See Also: Share RecipesShow details

Smoked Duck Recipe [Step By Step Mouthwatering Dish]

Web6 days ago · Smoke the duck for around three hours (using your chosen wood!) at the lowest possible temperature for your smoker. If you want …

Rating: 5/5(1)
1. The early prep takes place about a week before you plan to smoke your duck. First, you wash the duck (or ducks!) and remove any excess fat from the body, leaving the skin intact.
2. The secondary preparation takes place one day before you mean to smoke your duck. First, rinse your duck with cool water and then blot dry. It’s important that the duck be entirely dry by the time it is smoked.Tip: If you feel you have the time for it, instead of entirely drying your duck off with towels, at this point you can place the duck on a wire rack in the refrigerator and let it air dry for 24 hours. If you have less time, you can blow dry the duck with a hairdryer on a low temperature. This gives you a crispier skin.
3. Remember to leave yourself plenty of time before you want to eat, as smoking a duck can take a long time- this recipe asks for your duck to be in the smoker at varying temperatures for seven hours. There are a variety of ways to smoke a duck, but for this recipe we’re going with hot smoking, which cooks faster than some of the other options, and is best for beginners.
4. Preheat your oven to 350° F, and place the duck on an elevated war rack, and then place the rack into a pan. The pan needs to be at least an inch deep, in order to hold the melted fat!

Preview

See Also: Share RecipesShow details