Hardwood Smoked Whole Duck

Cured Smoked Whole Duck

Fall of the bone delicious smoked Whole Duck is great for summer and fall gatherings. This recipe is cured then hardwood smoked low and slow. The savory and sweet dry rub will have your guests coming back for seconds. Looking for a shorter recipe? Skip the cure with our Smoked Whole Duck recipe.

Developed by Darla Gagnon in the Research & Development Kitchen of Maple Leaf Farms. Check out this recipe on our #SmokeThatDuck series on Facebook, Instagram & Tiktok.

Ingredients

  • 1

    1 Whole Duck, Defrosted

  • 2

    ¼ C Sea Salt

  • 3

    3 tsp Unsweetened Cocoa Powder

  • 4

    1 Tbsp. White Sugar

  • 5

    2 Tbsp. Dark Brown Sugar

  • 6

    3 Tbsp. Garlic Powder

  • 7

    1 Tbsp. Onion Powder

  • 8

    3 Tbsp. Cumin

  • 9

    2 Tbsp. Chili Powder

  • 10

    2 Tbsp. Black Pepper

  • 11

    3 Tbsp. Pink Curing Salt

Directions

  • 1

    Set smoker to preheat to 2000F and add in hardwood chips.

  • 2

    Prepare dry rub by combining all ingredients and set aside.

  • 3

    Prepare whole duck by removing the back bone by cutting up on both sides of the duck. Lay duck skin-side up on cutting board.

  • 4

    Sprinkle on desired amount of dry rub all over the duck inside and outside. Press to adhere. Transfer to refrigerator and set for 24-36 hours to cure.

  • 5

    Once smoker is hot place duck on grate and smoke for 4 hours.

  • 6

    Remove duck from smoker and place into oven set at 4000F for 20 minutes to render the remaining fat from breast skin. Carve and serve.

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Prep Time: 24-36 hours
Cook Time: 4 hourse
Ready Time: 28 Hours
Servings: 2-4