Smoked DUCK on the Masterbuilt | How to Smoke Duck
Fire up your smokers, got one of my favorites comin' through- DUCK!! Ok, so this is a domestic Pekin duck, not a wild Muscovy or Mallard- but hey, wild enough for me! Pekins are very fatty so no need to brine. The key to a good smoked duck is that crispy skin, and this recipe will help achieve just that! Let's get to it.
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INSTRUCTIONS:
-Thaw duck in fridge
-Remove giblets, rinse with water, pat dry, put back in fridge uncovered overnight
-Poke holes throughout the skin (not the meat) on the top and underside of the duck
-Sprinkle on your spices inside and out- going with equal parts salt, pepper, garlic powder, brown sugar
-Stuff your duck with half an onion, half a plum, and half an orange
-Brush on an equal parts honey and soy sauce all over your duck- this will help brown and crisp the skin
-Put in the fridge for an hour or longer- up to overnight if preferred- or you can put in your smoker as is
-Get your smoker up to 275f
-Add in your choice of wood- I'm going with cherry
-Put your duck in breast up or down (I like doing breast down for duck to let all of the fat run through the breast)
-Add a pan under your duck to catch all that delicious fat- makes for some good cookin'!
-Smoke for about 2.5hrs or until your internal temp reaches the 155f-157f range
-Brush with your choice of glaze- I mixed together store bought orange sauce, some orange zest, a crushed up plum, and a splash of balsamic vinegar
-Put duck back in smoker until your internal temp reaches 165f (this is my personal preference, you can get away with pulling it in the 155f range as your final internal temp if you so please, just brush on your glaze around 145f-147f internal)
-EAT!!!
BBQ Cherry Smoked Duck
Smoking a whole duck on the Traeger Grill BBQ using cherry wood smoke. The duck is rubbed with a Quiet Waters Farm Zui Hao dry rub with fragrant spices and then smoke roasted at 162c for a couple of hours until the skin is crispy.
Full recipe will be up on
Tea Smoked Duck 茶香熏鴨 | Street to Kitchen Asia with Yu Tsai
This dish was inspired from my trip to Mao Li in the Hakka Region of Taiwan. It is known for its tenacious people who have mastered cultivating crops in the challenging and mountainous landscape. Tea is one of their best known exports. I have creating this tea smoked duck breast dish using a homemade smoker and using their local black tea to honor their traditions. – Yu Tsai
BY YU TSAI
SERVES 3 TO 4
PREP TIME 20 MIN
COOKS IN 30 MIN
DIFFICULTY EASY
Duck and Dry Rub Ingredients:
4 Duck breasts, skin on
Dry Rub:
1 tablespoon 5 spice powder
1 tablespoon salt
1 tablespoon sugar
1 tablespoon crushed peppercorn
Massage into duck breasts and allow to set for about 2 hours.
Needed to Make Homemade Smoker:
1 large wok with a lid
1 round rack or grate fitted for the smoker
Aluminum Foil
Smoker Ingredients:
1/ 2 cup loose leaf black tea
1 cup rice
3 tablespoons brown sugar
1 tablespoon peppercorns
5 crushed star anise
2 cinnamon sticks
dehydrated orange
Instructions:
1. To make homemade smoker: Line a large wok with aluminum foil, making sure that there is enough foil at the lip of the wok to create a seal between the wok and the lid. Wrap the inner edge of the lid with foil, so that the foil on the wok and on the lid contact and seal. Create a small round bowl from foil that is about 6 inches (15 cm) across and about 2 inches (5 cm) deep.
2. Place the bowl filled with the smoker ingredients into the bottom of the wok and place the rack above the bowl. There should be about 2 inches (5 cm) between the top of the bowl and the rack.
3. Score the skin on the duck breasts and place skin side up on the rack in your smoker.
4. Cover the smoker and turn heat to high.
5. Once you begin to see smoke exiting the smoker, lower to medium heat and cook for 15 minutes for medium to well done. Adjust time for your personal meat temperature liking.
6. Remove breasts from smoker and allow to rest 10 minutes.
7. Heat oil in a skillet on high heat and fry duck breasts skin side down for 10 minutes.
Ingredients for Sauce:
¾ Cup (180 ml) Hoisin sauce
1 ½ tablespoons sweet soy bean sauce
3 tablespoons of brown sugar
3 teaspoons of honey
3 teaspoon rice vinegar
4 tablespoons chopped coriander
2 inches minced ginger
Instructions for Sauce:
1. Mix all sauce ingredients in a small saucepan and simmer over low heat for 7 minutes
2. Chill in ice bath immediately to lock in the flavor.
Smoked Duck Breast and How to do it right, Recipe
#SmokedDuckBreast #Recipe #HowTo
In this video Nick takes us through how to do smoked duck breast, and how to do it right with an oriental style seasoning on the Oklahoma Joe's Highland Offset smoker.
After watching this video you should be able to create your own smoke duck breast masterpiece.
Black Cherry Salsa Recipe:
Fresh or Tinned Black Cherries (pref fresh)
Handful of fresh mint chopped finely
Grated/minced fresh ginger to taste
Lime Juice to Taste
1 or 2 big-ish green chillies chopped finely
1x red or sweet onion diced.
Put it in a a bowl and mix together....do not do this more that 1-2h before serving....i.e make it just before you pan sear the duck ideally.
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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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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
Email me at blevinrobinson@westcoastcajun.com
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