Smoked Whole Duck

Smoking a whole wild duck is a different experience from farm-raised birds. Wild ducks are leaner, smaller, and more flavorful — the dark meat has a richness that pairs perfectly with smoke. A maple-soy brine adds moisture and flavor that the lean meat needs, and apple wood gives a mild, fruity smoke that doesn't overpower the natural taste of the bird.

Ingredients

• 2 whole wild ducks (mallard, pintail, or gadwall), plucked and cleaned
• Apple wood chunks for smoking

For the brine: - 4 cups cold water - 1/4 cup kosher salt - 1/4 cup maple syrup - 1/4 cup soy sauce - 2 tbsp brown sugar - 1 tsp black peppercorns - 3 cloves garlic, smashed - 2 bay leaves - 1 orange, quartered

Instructions

• Combine all brine ingredients in a large pot and stir until the salt and sugar dissolve. Add the ducks, breast-side down. If needed, add more water to fully submerge. Refrigerate for 12 to 24 hours.
• Remove the ducks from the brine and pat completely dry with paper towels. Let them air dry in the refrigerator uncovered for 2 to 4 hours. This dries the skin, which helps it crisp during smoking.
• Preheat your smoker to 250 degrees F with apple wood chunks.
• Place the ducks breast-side up on the grate. Insert a probe thermometer into the thickest part of the breast.
• Smoke for 3 to 4 hours until the internal temperature reaches 165 degrees F in the thigh and 145 degrees in the breast. The skin should be mahogany brown.
• Rest for 10 minutes before carving. Serve the breast meat sliced and the leg and thigh meat pulled.

Tips

Brine is non-negotiable for wild duck. Without it, the lean meat dries out during the long smoke. The brine adds moisture and seasons the meat all the way through.

Air-dry the skin. This step makes the difference between flabby, rubbery skin and crispy, rendered skin. Even a couple hours uncovered in the fridge helps.

Wild duck breast is best at medium (145 degrees), while the legs and thighs need to go to 165 to break down the connective tissue. Check both spots with your thermometer.