Print

Smoked Duck with Dirty Rice

These smoked ducks were delicious, juicy and tender and were an awesome change from our normal menu. These are also perfect for Thanksgiving or other holidays instead of the traditional fare.

Ingredients

Units Scale
  • 1 duck for every (4) eaters
  • 2 TBS Dijon Mustard
  • 1/4 cup Jeff’s original rub
  • 1/2 stick Butter, melted (optional)

Brine

  • 1/2 gallon buttermilk
  • 1/2 gallon water
  • 1 cup coarse kosher salt

Instructions

  1. Thaw ducks in fridge
  2. Make brine while duck is thawing.
  3. Place duck into a ziptop bag and pour brine over duck to cover.
  4. Place into fridge overnight or at least 6 hours.
  5. When finished brining, rinse well under cold water to remove residual salt.
  6. Coat duck with dijon mustard and apply about 2 TBS of Jeff’s original rub all over outside of duck.
  7. Mix 2 TBS of Jeff’s rub with melted butter and get that up under the skin wherever possible (optional).
  8. Setup smoker for cooking at about 240°F (116°C) for about 5 hours. I used pecan wood for smoke.
  9. Once the ducks have reached 165°F (74°C), they are finished and should be removed from the smoker.
  10. Let the ducks rest for at least 10 to 15 minutes before carving.

Notes

It’s a great idea to cut “x’s” in the skin covering the breast before cooking to allow the fat to leak out as it renders.

200k+ Subscribers
get my newsletter

You should too!

Subscribe today to get tips, recipes and meat smoking ideas in your inbox

200k+ Subscribers
get my newsletter

You should too!

Subscribe today to get tips, recipes and meat smoking ideas in your inbox.

FREE Quick Start Guide

5 Days to Smoking Meat Success

Meat Selection | Fire Management | Flavor Amping | Tools & Equipment | The Process

FREE Quick Start Guide

5 Days to Smoking Meat Success

Meat Selection | Fire Management | Flavor Amping | Tools & Equipment | The Process

FREE Quick Start Guide

5 Days to Smoking Meat Success

Meat Selection | Fire Management | Flavor Amping | Tools & Equipment | The Process

FREE Quick Start Guide

5 Days to Smoking Meat Success

Meat Selection | Fire Management | Flavor Amping | Tools & Equipment | The Process