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A whole duck maple smoked on a gas grill is easier than you think! Each bite of the tender and juicy duck meat is rich and fulfilling. Smoked duck is not only for your festive dinner table; it makes a delightful unique contribution to any charcuterie board or as a simple appetizer. So grab some Jack Daniel’s Seasoning, Western BBQ smoking chips, a whole duck, and let’s get smoking!
This recipe was originally published on GrillingGrandma.com
SERVINGS:3-4
PREP TIME: 20 minutes, overnight dry brine
COOK TIME: 2 1/2 hours
Ingredients
Equipment:
Rotisserie, Smoker Box, Drip Pan, Western Maple BBQ Smoking Chips, Grill Gloves
For the Duck:
- 1 (5-7 pounds) whole duck, thawed
- Choose any drip pan aromatics: tangerine, fennel, onion, garlic, fresh ginger, celery
- Choose any duck cavity aromatics: tangering, fennel, onion, garlic, fresh ginger, celery
For the Dry Brine Rub:
- 1/4 cup Jack Daniel's Steak Seasoning
- 1/2 tablespoon Jack Daniel's Chicken Rub
- 1/2 tablespoon ground ginger
- 1/2 tablespoon granulated garlic
- 1/2 tablespoon ground coriander
- 1/2 tablespoon Chinese 5 Spice
Instructions
PREPARE THE DUCK FOR DRY BRINE TIME
- Thaw the duck. Score or pierce the duck skin all over at a 45 degree angle with a knife or skewer
- Combine the Dry Brine Rub ingredients. Rub half of the Dry Brine Rub over the entire duck. Set the duck on a wire rack and place in the refrigerator, uncovered, overnight. Cover and reserve the remaining Dry Brine Rub.
PREPARE THE GAS GRILL
- After the duck has completed the dry brine time, prepare the gas grill for 300°F indirect rotisserie cooking as directed in the grill’s instruction book.
- Place a large drip pan in the center of the grill. Fill the drip pan 3/4-inch full with water and scatter with desired aromatics from the ingredient list above.
- Fill a smoker box with 2 cups Western Maple BBQ Smoking Chips, and securely position over the hottest part of the grill.
BAKE THE DUCK FOR SMOKING
- Truss or pin the duck wings and legs. Mount and secure the duck onto a rotisserie spit rod. Sprinkle the duck with the reserved Dry Brine Rub. Stuff the cavity with desired aromatics.
- Once the maple smoke is drifting, insert prepared duck, on the spit rod, into the rotisserie. Move the smoker box to a cooler part of the grill to prevent burning.
SMOKE THE DUCK
- Smoke the duck, on the rotisserie, at 300°F for 2 hours, or until the internal temperature of the breast registers 145°F. Remove the duck and drip pan from the grill. Reserve the aromatics, and empty the drip pan if it has blackened too much.
- Bring the grill temperature to 425°F to 450°F degrees. Return the duck on the spit rod back into the rotisserie. Crisp the duck skin for about 20 minutes, removing the duck if it gets too dark.
SERVE THE DUCK
- Remove the duck from the grill and let it rest on a cutting board, for 15-20 minutes.
- Carve the duck and serve.
TIPS:
- The duck wings can be clipped at the first joint.
- Refrigerate duck leftovers, covered, in the refrigerator. Reheat in the microwave at 30 second intervals. I suggest using food safe prep gloves when gnawing on a bone to prevent having the strong duck fat scent remaining on your fingers.
- Duck only needs about 60 minutes of smoke so we suggest not refilling the smoker box.
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