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Smoked (or Roasted) Duck

Jill Melton

We smoked this farm raised duck from Karen Overton of Wedge Oak Farm on our Traeger grill for 2 1/2 hours at 225, then roasted in 450 oven for 20 minutes to crisp up the skin. You can roast the entire time as well if you don’t want to smoke it.

    Ingredients

    Preparation

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    1. 1. Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
    2. Combine salt and 5-spice powder. Rub interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior. Combine lime zest with grated ginger and garlic, then smear mixture inside cavity. Place lime wedges in cavity. Tie legs together. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
    3. Heat grill or smoker to 225. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
    4. Place duck on grill grate and smoke for 2 hours (alternatively roast at 350 for 2 hours carefully pouring off fat and turning duck over every 30 minutes.) Baste with glaze every 30 minutes.  Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Let duck rest 20 minutes. Bring remaining glaze to a boil for 5 minutes and serve with duck.
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