Smoked Duck Breast with Cherry Sauce
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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!!!
Smoked Duck on ASMOKE Pellet Grill with Plum Glaze
Armadillo Pepper shows you how to smoke a duck on a pellet grill. I'll also make a plum glaze and dipping sauce.
Plum Glaze Adapted From Marion's Kitchen
How to Make Butter Bath Chicken Thighs
How to Smoke a Whole Chicken
How to Make Applewood Smoked Chicken
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Chocolate Cherry BBQ Duck. The Holiday Recipe You Didn't Know You Needed
Get duck right every time with this method from Chef Eric Gephart from Kamado Joe. Impress your friends and family with this simple yet flavorful recipe.
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*** TIME STAMPS ***
00:00 Intro
00:30 Starting the Grill
01:57 Trimming and Seasoning the Duck
03:14 Grilling the Duck
03:55 Making the Sauce
08:00 Resting and Slicing the Duck
09:45 Let's Have a Taste
10:21 Outro
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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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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