Smoked Duck


One of my favorite ways to prepare duck is to smoke it. Whether eating it on its own or using it within another dish, smoked duck makes for some excellent meat that wont be too dry or tough. This is a good way to also prepare the carcass for other uses such as stocks or stews.


Prep time: 5 Minutes    Cook time: 3-4 Hours    Serving Size: 4

- 1 Large Duck

- 1/4C Olive oil

- 1/4 Cup Avocado Oil

- Hickory Wood Chips

Pat duck dry. You could smoke the duck whole with skin on. However, I will on occasion remove the breast meat, wings, and whole legs from the carcass with skin on for ease of use later. Coat meat in olive oil and let rest until smoker is ready. 

Soak wood chips in a water bath for 15 minutes. If you have a programmable smoker, I would set it to 225. Add Duck to the rack and smoke approximately 3 hours until meat registers 135. In my case I have an older low heat smoker so it took almost 4 hours for the meat to reach 135. 

Remove duck from the smoker. Add avocado oil to a skillet and set on high heat. Once it begins to smoke, add duck skin down into the oil and sear for 30 seconds to crisp the skin. remove from oil and let rest 5-10 minutes.