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Smoked Duck
Posted on 6/14/26 at 6:39 pm
Posted on 6/14/26 at 6:39 pm
Smoked my first duck today and I’m pretty happy with how it came out. Did a hoisin based glazed that is a little sweeter than I usually like but not bad. Skin is definitely chewier than chicken and my wife is not a fan. So guess I’ll be eating duck all week
Well for some reason I can’t get the pictures to post right so sorry but the glaze definitely did a good job of sticking to the skin
This post was edited on 6/14/26 at 7:46 pm
6
Posted on 6/14/26 at 8:20 pm to AUVet21
looks good!
you have to render the subcutaneous fat to get the skin to crisp up. Usually it’s best done with a secondary cook after the smoke
Posted on 6/14/26 at 8:43 pm to AUVet21
That looks awesome.
Posted on 6/14/26 at 9:39 pm to AUVet21
Great Job, That looks Tasty
Posted on 6/14/26 at 9:55 pm to AUVet21
What is y’alls setup/ process for smoking a duck (smoker type/ time/ temp, etc.) ?
Posted on 6/14/26 at 10:04 pm to Rip N Lip
Thanks guys and I have a copperhead pit boss vertical smoker. It was on 225 for about an hour and a half (145 temp) then put the glaze on and cranked it up to 300. Recipe said it would take 15-20 minutes to get to 165 but at 35 minutes I was still at 150 and hungry so I cut it to 350 to get it ready and that took another 10-15 minutes
Posted on 6/14/26 at 10:04 pm to cgrand
Ok so what did you do for the secondary cook? Oven?
Posted on 6/14/26 at 10:37 pm to AUVet21
Did skin crisp up with increase in temp? Was is a fresh duck or frozen?
ETA: Duck seems like a good candidate for smoke roasting at 300-325.
ETA: Duck seems like a good candidate for smoke roasting at 300-325.
This post was edited on 6/14/26 at 10:43 pm
Posted on 6/14/26 at 11:02 pm to AUVet21
Nice
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