Description: Growing up in the states, we can't say smoked duck was really ever on the table. For right or wrong, it just wasn't a thing. After moving abroad and developing our inner foodie, duck quickly grew on us and is now a borderline addiction especially with an Asian inspired twist!
- 1 whole fresh duck
- 1 tbsp plum sauce
- 1 tbsp hoisin sauce
- 1 tbsp minced garlic
- The Feedlot Grasslands
- 2 cups apple juice
- 3 tbsp butter
- 1 tbsp honey
- 1 tsp Worcestershire sauce
- 1 tbsp soy sauce
- In a small pot, combine all ingredients including 1 tbsp of Grasslands and simmer for 20 minutes.
- Pull from heat, strain and let cool but don't let the butter return to a solid state.
- Rinse duck thoroughly and dry pat with a paper towel.
- Using an injection kit, inject the bird in the breast, legs, thighs, etc.
- Put the bird on cookie sheet and place in the fridge overnight. You want the injection sauce to set in and the outer skin to dry out as much as possible so you get a nice crisp during your smoke.
- Preheat the smoker to 275F/135C preferably with a lighter fruit/orchard wood like cherry, plum, apple, etc. as they pair beautifully with poultry.
- Pull the duck from the fridge and let rest for about 30-45 minutes ensuring the bird comes to room temp before putting on the smoker.
- Cover the duck with an oil of your choice and generously coat with The Feedlot Grasslands.
- Place the bird on smoker for 3-4 hours until the breast reaches 155F and the thigh/leg area is 165F. Eat and enjoy!
Try shredding the meat and using for an Asian inspired taco. We made homemade flour tortillas and packed full of pulled duck and topped with pickled diakon radish, hoisin, plum sauce and coriander!