Whole smoked duck is very versatile. You can serve it warm fresh, cold on a charcuterie board, incorporate it into other dishes such as a smoked duck ravioli and a bunch of other ways. (Stay tuned for that recipe) You can also freeze them after smoke them and use them later. The whole smoked duck is a good way to use all parts of the duck. Even after you have removed all the meat and fat the carcass can be used for a stock. It really has a huge number of uses, not to mention it’s incredibly good just by itself. It’s always fun to show up to a party with a large charcuterie board and at the center is that whole duck with bright orange feet. It can be quite the conversation starter.
Serves 2 (6 to 8 as appetizer)
1 gallon of water
1/2 cup salt
1/4 cup sugar
2 tablespoons pink curing salt #2
2 bay leaves
6 garlic cloves, minced finely or crushed with garlic press
4 fresh thyme sprigs
2 fresh rosemary sprigs
4 to 6 fresh sage leaves
1/3 lemon, sliced
Pluck the entire duck (be careful not to remove the skin). Remove the innards and rinse out the inside cavity with cold water.
In a large stock pot, bring water to a boil, and stir in the salt and sugar. Once the salt and sugar are dissolved, add the remaining ingredients, and stir until fragrant, approximately 3 to 5 minutes.
Remove the brine from heat, and allow it to cool to room temperature. Then refrigerate,
Add the whole duck to the cooled brine, and place a heavy bowl on top of the duck to keep it submersed in the liquid. Refrigerate for 24 hours.
After the duck has been submersed in the brine for 24 hours, remove it from refrigeration. Heat smoker to 200 F.
Remove duck from brine and rinse with cold water.
Place the whole duck on smoker and smoke for roughly 2 hours until internal temperature reads 150 F.
The duck can be served sliced, either warm off the smoker or once it has cooled. I recommend serving it cooled and sliced thinly on a charcuterie board.