My First Smoked Duck

Discussion in 'Poultry' started by mnsmokeman, Aug 4, 2013.

  1. I really love roast duck so I decided I would break in my "Pellet Pro" electric smoker with with a nice whole duck. After removing the head, feet and some of the extra skin (made a great duck soup) I dry rubbed the duck with a mixture of brown sugar, white pepper, sea salt, garlic and 5 spice seasoning. I let it sit in the fridge overnight and then put it on the smoker. I used a pecan and cherry wood mix. I smoked it at 225 degrees for 2 hours and then turned up the temp to 375 degrees for about 45 minutes to crisp up the skin. The result was a crispy yet juicy smoked duck! Here is my first try of uploading photos. I hope it works?

  2. In Europe I ate lots of duck but here in the States not so much. Your post has renewed my interest. Looks VERY good.
  3. woodcutter

    woodcutter Master of the Pit OTBS Member

  4. Looks GREAT!

    Happy smoken.


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