Smoked Duck with Apple Glaze
Mallard Duck Recipe
1Setup & Prepare
About This Recipe
These whole smoked ducks are brined for moisture then slow-smoked with apple wood and finished with a sweet apple cider glaze. The smoking process creates incredibly tender meat with deep, smoky flavors while the apple glaze adds a perfect sweet contrast.
Cultural Context
This preparation combines traditional American smoking techniques with European duck cookery, creating a dish that showcases regional apple traditions while transforming duck through low-and-slow cooking. The method represents the evolution of barbecue techniques applied to premium waterfowl.
2Ingredients
Shopping List
3Cooking Instructions
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Brining: Dissolve salt and brown sugar in water with spices. Submerge ducks and refrigerate 4-6 hours.
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Preparation: Remove from brine and pat dry. Let come to room temperature, 45 minutes.
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Seasoning: Rub ducks with olive oil and dry spice mixture.
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Smoker Setup: Prepare smoker for 225°F. Soak apple wood chips for 30 minutes.
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Glaze Preparation: Combine all glaze ingredients in saucepan. Simmer until reduced by half and syrupy.
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Smoking: Place ducks in smoker and add soaked wood chips. Maintain 225°F temperature.
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Long Cook: Smoke 3-3.5 hours until internal temperature reaches 135°F in breast.
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Glazing: Brush with apple glaze during final 30 minutes of cooking.
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Resting: Remove from smoker and rest 15 minutes before carving.
4Chef's Notes & Pairings
Chef's Notes
- The brine helps the lean duck meat stay moist during long smoking
- Maintain consistent temperature throughout the cook
- Apply glaze only during final stages to prevent burning
Wine Pairing
Off-dry Riesling or GewĂĽrztraminer - wines with enough sweetness to complement the apple glaze while cutting through the rich smoked duck.
Nutrition Facts
Per serving: 445 calories, 36g protein, 26g fat, 18g carbohydrates. Smoky, sweet preparation with complex flavors.
