Duck
Applewood Smoked Whole Duck
Prep Time
20 minutes + 4 hours brining
Cook Time
3 hours
Servings
4
Ingredients
- •1 whole duck (5-6 lbs)
- •1/2 cup kosher salt
- •1/4 cup brown sugar
- •1 gallon water
- •4 cloves garlic, crushed
- •2 bay leaves
- •1 tablespoon black peppercorns
- •Applewood chips for smoking
- •1/4 cup maple syrup for glaze
Instructions
- 1
Make brine: Dissolve salt and brown sugar in water. Add garlic, bay leaves, and peppercorns.
- 2
Submerge duck in brine, refrigerate 4-6 hours.
- 3
Remove duck from brine, pat dry thoroughly. Let air-dry in refrigerator 1 hour for crispy skin.
- 4
Prepare smoker to 225°F with applewood chips.
- 5
Smoke duck for 2 1/2 hours, maintaining steady temperature.
- 6
Brush with maple syrup and smoke 30 minutes more until internal temp reaches 165°F and skin is mahogany colored.
- 7
Rest 15 minutes before carving. Serve with wild rice and roasted vegetables.
About Duck
Wild duck has darker, more flavorful meat than domestic duck. The breast should be served medium-rare, while legs benefit from slow cooking.
