Smoked Duck
Recipes / Poultry

Smoked Duck

on the Lawson

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Duck is delicious, brined and smoked Duck is even better! If you like Asian flavours, you can add Chinese Five Spice to your brine.
Prep time
30 mins + brining time
Cook time
Around 45 minutes
Serves
A few
Fuel
Heat Beads® 10kg Hardwood Lump Charcoal
Best cooked on
Lawson 470 Smoker & BBQ

Ingredients

Duck breasts

Brine

½ cup brown sugar
¼ cup salt
500mls apple juice
500mls cold water
1½ tsp Chinese 5 spice (optional)

Salad

Watercress
1 x Orange
Pomegranate Seeds
Red Onion (thinly sliced)
Chopped Walnuts
Sweet Balsamic Vinaigrette

  • This duck brine has apple juice, brown sugar, salt and if you want an Asian flavour kick - Chinese Five Spice.

    This duck brine has apple juice, brown sugar, salt and if you want an Asian flavour kick - Chinese Five Spice.

  • Whisk together brine ingredients until sugar and salt have dissolved.

    Whisk together brine ingredients until sugar and salt have dissolved.

  • Submerge duck in brine, cover and refrigerate.

    Submerge duck in brine, cover and refrigerate.

  • Cook on top level of the smoker.

    Cook on top level of the smoker.

Method

  1. Mix brine ingredients together in a container with a lid. Mix brine until salt and sugar have dissolved. Add the duck breasts and make sure they are submerged. Put in the fridge for 12-24 hours. Brining keeps the duck moist and lightens the colour of the duck slightly.

  2. Pre-heat smoker to 120°C (250°F). We recommend adding water to the water bowl to keep the duck nice and moist. To keep the temperature low, only fill one-third of a chimney starter with coals. You can also add wood chunks for extra flavour. Any sweet or fruitwood is good, try apple, cherry, pecan or maple.

  3. Remove duck from brine. Rinse and pat breasts dry. Place on the smoker grill plate.

  4. Cook duck until internal temperature is 66°C (150°F). Yes, that is a lower temperature than a chicken. Depending on the smoker temperature, this may take more or less than 45 minutes.

  5. Leave to rest a little before carving.

  6. Duck goes well with salads that have citrus and fruity flavours. We've used Watercress because the peppery taste of the leaves complements duck. Add some orange segments, a sprinkling of walnuts and pomegranate seeds, a lashing of your favourite sweet dressing and boom! You've got a show-stopper!

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