Imagine cutting into a duck with skin so crispy it crackles, revealing tender, smoky meat that melts in your mouth. This isn't just another recipe—it's a gourmet experience that will elevate your cooking from ordinary to extraordinary. Our Smoked Duck on a Kettle Grill is a French-inspired masterpiece that promises to impress even the most discerning food lovers, turning your backyard into a five-star restaurant.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 whole duck, cleaned
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons fresh thyme
- Wood chips for smoking
Instructions
- Prepare the duck by patting it completely dry with paper towels. Ensure all excess moisture is removed to help achieve crispy skin.
- Using a sharp knife, score the duck's skin in a diamond pattern, being careful not to cut into the meat. This helps render fat and create a crispy exterior.
- Season the entire duck generously with salt, pepper, and fresh thyme, making sure to season both inside and outside of the duck.
- Prepare your kettle grill for indirect heat by creating a two-zone fire. Place hot charcoal on one side of the grill and leave the other side empty for indirect cooking.
- Soak wood chips (preferably apple or cherry) in water for 30 minutes before grilling to prevent rapid burning and create consistent smoke.
- Preheat the grill to approximately 250-275°F, maintaining a consistent low temperature for smoking.
- Place the duck breast-side up on the cool side of the grill, away from direct heat. Add soaked wood chips to the hot coals to create smoke.
- Cover the grill and smoke the duck for approximately 2 hours, maintaining a consistent temperature. Add additional wood chips every 45 minutes to maintain smoke.
- Check the internal temperature of the duck, aiming for 165°F in the thickest part of the thigh to ensure it's fully cooked.
- Once done, remove the duck from the grill and let it rest for 15-20 minutes to allow juices to redistribute.
- Carve the duck and serve hot, garnishing with fresh thyme sprigs if desired.
Tips
- Moisture is the enemy of crispy skin! Pat your duck completely dry before scoring and seasoning.
- Use a sharp knife when scoring the skin—create a diamond pattern without cutting into the meat.
- Choose high-quality wood chips like apple or cherry for a subtle, sweet smoke flavor.
- Maintain a consistent low temperature (250-275°F) for even smoking and tender meat.
- Always use a meat thermometer to ensure the duck reaches a safe internal temperature of 165°F.
- Let the duck rest after cooking to allow juices to redistribute, ensuring maximum flavor and tenderness.
- For extra flavor, experiment with different herb combinations in your seasoning.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 0g
Protein: 35g
Fat: 35g
Saturated Fat: 12g
Cholesterol: 130mg
