I love duck and I am unsure as to why it has taken me this long to smoke one in my Bradley Smoker. I have often thought of smoking a whole duck ever since I got my Bradley in the spring of 2011, but it wasn’t until this past week that I actually did it.
My folks came up to Toronto to celebrate American Thanksgiving. Yes I know, I am not an American, but I love any excuse to make a feast and watch a bunch of football. The smoker was going crazy for 2 days while I made ribs, atomic buffalo turds, smoked beans, and brisket (recipe to come!).
I wanted to use a nice sweet glaze on the duck and I looked in the pantry for some maple syrup. Since I was out I decided on a honey balsamic glaze and it worked out great. The duck came out of the smoker moist and tender with a wonderful smokey flavour.
Smoked Whole Duck with Honey Balsamic Glaze
- 1 whole duck
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 1 tsp salt
- 1/2 tsp cayenne pepper
- wood of choice for smoker
- Start the smoker and set it for 275F using wood of choice (I used hickory).
- Place the duck in the smoker and smoke for around 2 1/2 - 3 hours or until the internal temperature of the breast and thigh each reach a minimum of 165-170.
- Make the glaze by mixing the honey, balsamic vinegar, salt and cayenne pepper. Brush the glaze on the duck after each hour of smoking.
- Remove the duck from the smoker and let it rest 15 minutes before carving.