Smoky Barbecued Duck

Cuisine:

    An amazing duck recipe

    • 2 hours and 20 minutes
    • Serves 4
    • Medium

    Ingredients

    Directions

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    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.

    Featured image:
    5-hour smoked Peking duck
    by Tina Wong @ flickr

    Steps

    1
    Done

    Drip fruitwood chunks or wood chips in water and leave it for about 1 hour.

    2
    Done

    Heat your grill, and mix all ingredients for Steakhouse Glaze.

    3
    Done

    Skin off the neck of the duck; dispatch any visible pockets of fat with your fingers. Clean the inside and out of the duck.

    4
    Done

    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.

    5
    Done

    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. 

    6
    Done

    Oil your grill grate after brushing it. 

    7
    Done

    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.

    8
    Done

    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. 

    9
    Done

    Every 5 minutes during the last 20 minutes of cooking, baste the duck with a glaze. 

    10
    Done

    Place the duck on a serving platter. 

    11
    Done

    Set aside for 8 to 10 minutes; now, you can carve and serve it.

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