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61 responses to “How to Make Smoked Duck”

  1. Dylan

    Thanks for getting back to me so quickly! My family is having a good “We told you so” laugh about what you said about the coot. I happen to like coot, and have found that using your maple smoking technique gets rid of lots of their legendary “muddy” flavor. Perhaps my fondness for them is related to my lousy shooting and their awkward, easier to hit flying… Also, I have used this recipe a few times now on shitake mushrooms; they smoke up nice! Do you reckon it’s worth trying on a few fresh bolete caps, to be eaten as appetizers?

  2. Diana

    Hank – thanks for the response. I can’t wait to try the lower cold cut recipe later on. As for the dinner temp, both birds are relaxing in an electric aromatherapy sauna as I type so I’m looking forward to trying them.

  3. Ronald


    I have used your smoked duck recipe several times with great success on my offset charcoal/wood smoker – my only variation has been to start with 50/50 cane syrup and bourbon and reduce that by 1/2. Otherwise, I have followed your recipe to the letter, using mallards and wood ducks, though with a shorter smoke time for the wood ducks.

    Things changed when I got an electric smoker for Christmas, and I am hoping you might have a suggestion. In the offset smoker, the ducks have come out beautifully – deep golden mahogany. I have smoked some mallards and pintails on the electric smoker, and the ducks have come out a muddy brown. The temperature is the same in both units, per my digital thermometer, but the results in the electric smoker have been very different. The taste is okay, but the color is less than appetizing. The only thought I have is that the cover on the offset smoker may be radiating/reflecting heat onto the skin of the birds, causing the skin to brown and the sugar in the syrup to caramelize. However, that is just a guess. I am not really sure what the difference is. If you have any suggestions, they would be welcome. It would be nice to be able to use the electric smoker, as it is much more convenient than the offset smoker, but I don’t want to sacrifice any more of the ducks in my freezer to random experimentation.

    Thanks for any help you can provide and keep up the great work on this great site.


  4. tyler

    Any tips for keeping skinned goose beats moist during the smoking process? After a brine what temperature does the meat need to rise to in order to be safe to eat?

  5. Aaron


    Absolutely love the site. Question on timing for smoking: if I’m going for a long smoke on a duck, and want to use your grill method after the smoke session to crisp the skin, do you know if there’s any reason I couldn’t wait, say, 30 minutes or an hour between the time I finish smoking and the time I put the bird on the grill?

    (Context: I and a group of buddies consistently try to outdo ourselves at sporting event tailgating sessions, and I tend to think that smoked duck would have to be at or near the pinnacle of tailgating cuisine.)


  6. rian

    how long to smoke a 6 lb duck in digital smoker @ 200 f.?

  7. Neil B

    You should be writing books. I’ve never seen anyone wrap so many variables into a workable recipe. There’s a brined farm duck hanging over my sink in front of a fan right now, and a stack of oak and cherry out by my Bar-B-Chef. BUT, if I’m to go the ‘long-term’ 5-6 hour route, would you recommend tenting it in foil before I go for the big heat at the end?

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