A smoked duck presents a unique challenge in how to let the fat drain away without drying out the meat. The secret is to score the skin but only to the right level. A surgeon's touch is needed as one doesn't want to cut too deep as to ruin the meat... but rather, just deep enough to keep it's flavor.
Take a sharp knife and run it over the skin just to break the surface, it doesn’t matter if you go down into the fat on the breast but the most important thing is to take care that you don’t score right down into the meat otherwise the breast will dry out.
Ingredients:-
One duck
Nothing else!
Method:-
Score the skin of the duck as mentioned above and cook indirectly in your smoker for approximately 60 minutes per pound with a drip tray underneath. Duck always goes well with orange so any wood chips that give off a fruity citric smoke will do just fine. That’s it – nothing more.
TIP - Save the fat from the drip tray when you’ve finished your cookout and transfer to another pot. You can keep it in the refrigerator or freeze and bring it out when you’re next doing roast potatoes... or your next thread. – fantastic!
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