How To Smoke A Duck Food

SMOKED DUCK OR GOOSE

Smoked Duck or Goose image

While there are lots of ways to smoke a duck or goose, this is what I prefer. This recipe is designed for wild ducks or geese, but it does work with domestic birds as well. Once your birds have been smoked, they will keep in the refrigerator for up to 3 weeks. What to do with the leftover carcasses? Make this smoked duck soup. You will not be sorry!

Provided by Hank Shaw

Categories Appetizer Cured Meat Main Course Snack

Time 3h30m

Number Of Ingredients 3

Ingredients

1 large duck or small wild goose
Salt
1/4 cup thick maple syrup

Steps:

Salt the duck well inside the cavity, then paint the outside of the bird with the maple syrup. Salt the outside well.
Set the bird in your smoker with a drip pan underneath. Smoke between 200 and 225 degrees over apple wood for 4 hours. Baste the ducks with the maple syrup every hour. When smoked, allow to cool completely, then carve. Serve cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear in a pan. Slice and serve with lentils.

Nutrition Facts : Calories 551 kcal, Carbohydrate 9 g, Protein 15 g, Fat 50 g, SaturatedFat 17 g, Cholesterol 97 mg, Sodium 81 mg, Sugar 8 g, ServingSize 1 serving

MAPLE-SMOKED DUCK BREASTS

Maple-Smoked Duck Breasts image

Delicious smoked ducks breasts with a nice maple flavor. Slice them thin and serve as an appetizer on crackers, if desired.

Provided by Kim

Categories Appetizers and Snacks

Time 15h10m

Yield 8

Number Of Ingredients 6

Ingredients

2 boneless duck breast halves, skin on
2 tablespoons kosher salt
2 teaspoons cracked black pepper
3 tablespoons maple syrup
2 teaspoons maple syrup
maple wood chips

Steps:

Season duck breasts on all sides with salt and pepper. Place in a shallow dish and cover with 3 tablespoons maple syrup. Cover, place in refrigerator, and allow to marinate 12 to 24 hours.
Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.
Remove duck breasts from marinade and rinse well. Pat dry with paper towels. Use a sharp knife to cut shallow cross-hatch marks into duck breast skin; do not cut all the way through to the meat. Brush with 2 teaspoons maple syrup.
Place duck breasts, skin-side up, on grill rack in the smoker. Place a drip pan underneath. Smoke at 225 degrees F (110 degrees C) for 3 to 4 hours, adding more maple wood chips as necessary to keep smoke continuous, until duck breasts reach an internal temperature of 160 degrees F (70 degrees C). Cool to room temperature before slicing. Keep refrigerated until ready to serve.

Nutrition Facts : Calories 64.4 calories, Carbohydrate 6.5 g, Cholesterol 26.3 mg, Fat 2.1 g, Fiber 0.1 g, Protein 4.8 g, SaturatedFat 0.6 g, Sodium 1457.3 mg, Sugar 5.5 g

SMOKED DUCK RECIPE - (4.1/5)

Smoked Duck Recipe - (4.1/5) image

Provided by á-31592

Number Of Ingredients 8

Ingredients

Brine:
In salt water overnight
Serves 2-4.
Prep Time: 5 minutes
Cook Time: 4 hours
1 large duck or small wild goose
Salt
1/4 cup thick maple syrup (good quality not pancake syrup)

Steps:

1.Salt the duck well inside the cavity, then paint the outside of the bird with the maple syrup. Salt the outside well. 2.Set the bird in your smoker with a drip pan underneath. *** To crisp skin, start on a 500 degree grill for no more that 15 minutes. Smoke between 250 and 275 degrees over apple or pecan wood for 2.5-3.5 hours. Baste the ducks with the maple syrup every hour. When smoked, allow to cool completely, then carve. Serve cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear in a pan. Slice and serve with lentils.

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