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Smoked Duck

Whole smoked duck.
Photo by Andrew Thomas Lee

The sugar in the molasses combines with the natural fat in the duck skin to create a mahogany color on this smoked duck that is so deep, it looks almost burnished. Look for a thick blackstrap molasses for this recipe. Serve with a classic slaw or potato salad to round out the plate.


Serves 3 to 4

1 large duck or small wild goose
Kosher salt
¼ cup (85 g) blackstrap molasses

Step 1

Using oak wood, preheat the smoker to between 200°F and 225°F.

Step 2

Season the duck cavity well with salt, then brush the outside of the bird with the molasses. Season the outside of the duck with salt.

Step 3

Place a drip pan in the smoker and place the bird in the smoker over the drip pan.

Step 4

Smoke the bird for 4 hours, basting the duck with molasses occasionally throughout the cook, until the internal temperature reaches 170°F.

Step 5

Let the bird cool completely, then carve it. Serve the duck cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear it in a skillet before slicing and serving.

Image may contain: Food, Ribs, Animal, Seafood, Sea Life, Lobster, and Bread
Images and text Horn Barbecue by Matt Horn; photography by Andrew Thomas Lee. © 2022 Quarto Publishing Group USA Inc. Buy the full book from Harvard Common Press or Amazon.

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