- 1/2 cup A1 steak sauce
- 1 tablespoon of Brown mustard
- 1 tablespoon of Garlic-flavored oil
- 2 tablespoons of Ketchup
- 1 teaspoon of Ground chipotle chile
- 4 Fruitwood chunksor 2 cups wood chips
- 1 Muscovy duck
- 2 tablespoons of Jerk seasoning
- Oilfor the grill grate
The smoked duck has many fans; it has a bolder flavor, unlike other poultry. The weight of the duck allows you to serve a large number of guests or family numbers. In addition, the fat of the duck retains the moisture when smoked. This Smoky Barbecued Duck recipe will provide you with a very delicious taste. It is effortless and straightforward to follow.
5-hour smoked Peking duck
by Tina Wong @ flickr
Drip fruitwood chunks or wood chips in water and leave it for about 1 hour.
Heat your grill, and mix all ingredients for Steakhouse Glaze.
Skin off the neck of the duck; dispatch any visible pockets of fat with your fingers. Clean the inside and out of the duck.
Start poking the skin deeply with a fork around the legs and along the sides, especially where there are fat deposits. Into cavity of duck; add 1 tablespoon of jerk seasoning, and you should rub remainder over the skin.
You need a disposable pan to put in the opening of the fire bed and throw wood chunks at once over the fire or place chips in the smoker box of the grill.
Oil your grill grate after brushing it.
Place the duck, breast side down, on the grill directly over the fire; cover and cook it for 10 minutes; breast should be browned by then. You should turn the duck over (breast side is facing up) over a disposable pan but keep away from direct heat.
Cover and grill it till you spot that the thermometer marks about 165°F, about 1 hour and 20 minutes. The thermometer should be inserted directly into the breast.
Every 5 minutes during the last 20 minutes of cooking, baste the duck with a glaze.
Place the duck on a serving platter.
Set aside for 8 to 10 minutes; now, you can carve and serve it.