Spiced Smoked Duck
Smoked Duck is an old fashioned holiday main. But given its modern fanciful restaurant creations, is it complicated to make at home? I decided to take on the challenge and demystify this delicious waterfowl. An endeavor I deemed completely worth it.
> Duck > Onion > Garlic For the glaze > Duck fat > Orange juice
Dry the Duck
Pat duck very dry and allow to sit exposed to air on a wire rack to dry out completely, about 1 hour.
Prep the Smoker
> Meanwhile, prep your smoker for indirect heat to hold a temp around 250 degrees.
> Blend the cinnamon, pepper, garlic powder, clove, and anise pods in a mortar and pestle until finely ground and mixed thoroughly. > Rub the bird with a liberal layer of salt, outside as well as inside the cavity
Rub the Duck
Make the Glaze
> Place a small 6” cast iron skillet over the fire and melt the duck fat. > Whisk in the orange juice, soy sauce, honey, and brandy.
Smoke the Duck
> Smoke the duck for 2 to 2 ½ hours until the duck reaches a temp of 170 degrees with an instant-read thermometer, basting occasionally with hte brandy mixture.
Garnish with fresh greenery and orange slices to serve.
Swipe up for the full recipe!