Smoked Duck

🧂 Ingredients

• 5 lb duck
• 1 tablespoon salt
• ¼ teaspoon fresh ground black pepper
• ¼ cup honey
• ¼ cup maple syrup

Instructions

• 1 To get started, rinse your duck under cold water and pat it completely dry using
  paper towels. Trim off any excess skin, remove the tail, and trim the wing tips
  if desired. If there are any giblets or other packages inside the body cavity,
  remove those and discard them (or save them for something else).
• 2 Use corn on the cob keepers to carefully pierce all over the skin of your 5 lb
  duck (avoiding piercing the meat itself). Generously season the entire bird with
  1 tablespoon salt, set it into a baking pan, and then place it uncovered in the
  fridge to dry brine overnight.
• 3 The next day, preheat your smoker to 275°F (135°C). Remove the duck from the
  fridge and spatchcock the bird (remove the backbone, flip it over, and firmly
  press down to break the breast bone so that it lays flat).
• 4 Sprinkle the duck with a little more salt and ¼ teaspoon fresh ground black
  pepper and then place it into the smoker.
• 5 Smoke your duck for a total of 30 minutes per pound. After the first 40 minutes
  of cooking, mix together ¼ cup honey and ¼ cup maple syrup and brush the mixture
  onto the duck every 30-40 minutes until it is done cooking.
• 6 Once the internal temperature has reached 160°F (71°) remove it from the smoker,
  lightly cover it with aluminum foil, and let it rest for 30 minutes before
  slicing and serving.

Nutrition Info