Ingredients:
-Whole duck ~5lbs
-2 oranges (i used navel)
-bunch of fresh thyme
-whole fresh ginger root
-salt and pepper to brine and season to taste
-rub of choice (in this case i used oakridge secret weapon). This rub has a good amount of brown sugar in it which obviously helps with the skin color
Directions:
1. Thaw the duck over 2 days in the fridge
2. Remove neck and giblets from the cavity if included
3. Rinse and dry thoroughly, inside and out
4. Trim excess fat from neck and tail
5. Using a corn on the cob spike (or something similar), poke many holes into the skin and fat trying not to penetrate the meat. This gives the rendering fat somewhere to drain and will help crisp up the skin. You want to make sure that fat has somewhere to go so it renders off as ducks have a ton of fat
6. Salt and pepper inside and out (note, my duck was pre-brined in a 12% solution so i went light on the salt here so do whatever feels right)
7. Add second layer of seasoning with your rub of choice. I added here instead of right before the cook since the rub had a decent amount of salt and hence would aid in the dry brine.
8. Fridge it overnight ~24 hours
Salt and pepper seasoning
Second layer of seasoning added
9. After brining we are rdy to stuff it. I used the oranges, fresh thyme, and fresh ginger. Just stuff it in the cavity. Adds flavor and also helps to plum the breasts up since they tend to sag down in ducks (insert jokes here)
10. Cross stitch the butt closed with a wooden skewer
Post brine, stuffed, and stitched
11. Get your smoker fired up, shoot for 325-350 with wood of choice. I used apple and cherry
12. Get the bird on, breasts away from the heat source if using a kettle/PK etc style grill. In this case it was on my PKO with about a half chimney lit and another half unlit in the fire basket, side by side.
13. Cook until desired doneness. I was shooting for about 145-150 in the breast as i like it still with some pink but its whatever works for you that you feel comfortable with. Mine took about 1hr 30min, maybe a little less.
14. Remove from grill and loosely tent in foil to rest and bring breast temp up to ~150-155
15. Carve and enjoy!
-Whole duck ~5lbs
-2 oranges (i used navel)
-bunch of fresh thyme
-whole fresh ginger root
-salt and pepper to brine and season to taste
-rub of choice (in this case i used oakridge secret weapon). This rub has a good amount of brown sugar in it which obviously helps with the skin color
Directions:
1. Thaw the duck over 2 days in the fridge
2. Remove neck and giblets from the cavity if included
3. Rinse and dry thoroughly, inside and out
4. Trim excess fat from neck and tail
5. Using a corn on the cob spike (or something similar), poke many holes into the skin and fat trying not to penetrate the meat. This gives the rendering fat somewhere to drain and will help crisp up the skin. You want to make sure that fat has somewhere to go so it renders off as ducks have a ton of fat
6. Salt and pepper inside and out (note, my duck was pre-brined in a 12% solution so i went light on the salt here so do whatever feels right)
7. Add second layer of seasoning with your rub of choice. I added here instead of right before the cook since the rub had a decent amount of salt and hence would aid in the dry brine.
8. Fridge it overnight ~24 hours
Salt and pepper seasoning
Second layer of seasoning added
9. After brining we are rdy to stuff it. I used the oranges, fresh thyme, and fresh ginger. Just stuff it in the cavity. Adds flavor and also helps to plum the breasts up since they tend to sag down in ducks (insert jokes here)
10. Cross stitch the butt closed with a wooden skewer
Post brine, stuffed, and stitched
11. Get your smoker fired up, shoot for 325-350 with wood of choice. I used apple and cherry
12. Get the bird on, breasts away from the heat source if using a kettle/PK etc style grill. In this case it was on my PKO with about a half chimney lit and another half unlit in the fire basket, side by side.
13. Cook until desired doneness. I was shooting for about 145-150 in the breast as i like it still with some pink but its whatever works for you that you feel comfortable with. Mine took about 1hr 30min, maybe a little less.
14. Remove from grill and loosely tent in foil to rest and bring breast temp up to ~150-155
15. Carve and enjoy!
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