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Epicurious

Smoked Duck

By Matt Horn

4.7

(3)

Whole smoked duck.
Photo by Andrew Thomas Lee

The sugar in the molasses combines with the natural fat in the duck skin to create a mahogany color on this smoked duck that is so deep, it looks almost burnished. Look for a thick blackstrap molasses for this recipe. Serve with a classic slaw or potato salad to round out the plate.

Recipe information

  • Yield

    Serves 3 to 4

Ingredients

1 large duck or small wild goose
Kosher salt
¼ cup (85 g) blackstrap molasses

Preparation

  1. Step 1

    Using oak wood, preheat the smoker to between 200°F and 225°F.

    Step 2

    Season the duck cavity well with salt, then brush the outside of the bird with the molasses. Season the outside of the duck with salt.

    Step 3

    Place a drip pan in the smoker and place the bird in the smoker over the drip pan.

    Step 4

    Smoke the bird for 4 hours, basting the duck with molasses occasionally throughout the cook, until the internal temperature reaches 170°F.

    Step 5

    Let the bird cool completely, then carve it. Serve the duck cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear it in a skillet before slicing and serving.

Image may contain: Food, Ribs, Animal, Seafood, Sea Life, Lobster, and Bread
Images and text Horn Barbecue by Matt Horn; photography by Andrew Thomas Lee. © 2022 Quarto Publishing Group USA Inc. Buy the full book from Harvard Common Press or Amazon.

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