How To make Cherry Flavored Smoked Duck

Smoked Duck Recipe | How To Smoke A Whole Duck Malcom Reed HowToBBQRight

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Smoked Duck Recipe | How To Smoke A Whole Duck

Whole ducks are something that you can find a lot around the holidays, so I’m sharing my recipe for smoking a whole duck on the smoker.

For this recipe I am using a whole duck I purchased from the grocery store. You can use a wild duck, but I would recommend brining it before smoking a wild duck to remove the gamey flavor.

With this store bought duck I start by allowing the frozen duck to slow-thaw in the fridge. Once the duck is thawed, I pull out everything that is stuffed in the cavity of the duck and throw it out. Then rinse the suck off with cold water and pat the whole duck off really good – both on the outside and inside the duck cavity.

Now it’s time to season the duck. I keep it really simple by just using salt and pepper to season both the outside of the duck and the inside of the duck cavity. Once the duck is seasoned with salt and pepper, I give it a quick drizzle of 2TBSP honey and 1 TBSP soy sauce. Now the duck is ready for the smoker.

I smoke duck at a higher temp because there is a lot of fat under the skin of a duck, and you have to make sure that is rendered properly. That is why I set my smoker at 325 degrees. This higher temp will get the duck done and allow the skin the brown and get as crispy as it can on a smoker.

I strongly recommend using an internal meat thermometer when you’re cooking duck or any poultry at all. For this duck, I use a DOT internal thermometer. You can find out more about the DOT by visiting

Once the duck hits 155 internal in the breast, it’s time to apply the glaze.

Smoked Duck Glaze
- 1 TBSP Honey
- 1 TBSP Molasses
- 2 TBSP Orange Juice
- 1 TBSP Balsamic Vinegar
- Zest of one orange
- Pinch of salt and pepper

Just combine these ingredients and brush it on the duck. Now you just need to the glaze to set and the duck to come up another 10 degrees.

For duck, you are looking for an internal temp of 165 in the breast and 175 in the thigh. There are people who say you can cook duck rare or med. rare, but for grocery store duck, I like to take it to an internal temp that I know is safe.

Once your duck hits the proper internal temp, it’s time to take the whole, smoked duck off the smoker and allow it to rest for 15 – 20 minutes. Then it’s time to dive-in and eat your holiday smoked duck.

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Seared Duck Breast with Bourbon Cherry Sauce ???????????????? #shorts #sponsored

Seared Duck Breast with Bourbon Cherry Sauce while sipping on some @BuffaloTraceDistillery ????????????????

Seared Duck Breast with Bourbon Cherry Sauce is a crispy fat cap and juicy, tender meat all in one bite! I partnered up with my good friends at Buffalo Trace to take this duck to the next level with a Bourbon Cherry Sauce. What’s the main ingredient? Buffalo Trace of course! But don’t worry, there’s still plenty of bourbon left for sipping while we enjoy cooking over open flame. Have you ever cooked duck before? If not, now is the time! 

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My favorite DUCK BREAST recipe | Glazed Carrots & Mushroom Puree

In today's video, I will show you my favorite duck recipe for soy sauce glazed duck breast with caramelized carrots, mushroom puree, and carrot chips. This is just a super tasty recipe that you have to try at home!

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Duck a l'orange by 2 Star Michelin Chef Josiah Citrin [Sponsored by Olivia Care]

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Smoked Duck Breast With A Cherry Sauce

This is a great dish to impress who ever you like and would also go great as an alternative Christmas dinner.
Cherry Sauce
2 cups of pitted cherries
2 cup red wine
2 cup chicken stock
1 small stem of rosemary
1 Tbsp. minced shallot
2 cloves minced garlic
1/2 cup of brown sugar
1 tsp Cajun seasoning
West Coast Cajun Creole Seasoning


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Gordon Ramsay MasterClass Review: Crispy Duck Breast with a Cherry glaze

Welcome to another Gordon Ramsay MasterClass review! This episode I’m doing one of my favorites: Crispy duck breast drizzled with a cherry glaze, on the side we have some romaine hearts and sautéed spinach. Keep on watching as I take another one of his recipes onto my grill - it turns out incredibly delicious!

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#GordonRamsay #MasterClass #Duck

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