How to Smoke a Whole Duck




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Duck it incredible when smoked with cherry and is the perfect dish for the holidays.

It’s simple and with a couple of tricks, you can have it ready to go in a couple of hours.

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Step 1: To Start You’ll Need to Crush 3 to 4 Cloves of Garlic.

Next slice 2 shallots into quarters.

Don’t worry too much about the skin as this is only going to be for flavor.

Then slice two sticks of lemongrass into small pieces.

Finally, roll one lime around the board to help it release its juices.

Cut a couple of small holes into the side.

Step 2: Next You’ll Need a Whole Duck.

The perfect practice is to leave it uncovered in the fridge for 24 hours before cooking but if you’ve forgotten or don’t have time, you can use a hair dryer set to the lowest setting.

Move across the skin until it’s completely dry.

Next poke holes into the skin, this will help release the fat and make the skin nice and crispy.

Stuff the duck with half of the shallots, lemongrass and garlic.

Follow this with the lime and the rest of the ingredients.

Step 3: ​Move the Duck Into a Tray With a Wire Rack.

You want to keep the duck off the bottom to stop it sticking and also so we can capture the duck fat for later.

Fill the tray with water, this will help stop the duck from drying out and stop the fat from burning.

Finally, season the skin with salt and pepper.

Step 4: Next Light a Chimney of Charcoal, I’m Using Clean Heat Charcaol.

Setup of the BBQ for indirect cooking.

For the smokey flavor, I’m adding some cherry wood from SA BBQ Woods.

Have the BBQ sitting at a temp of 320f or 160.

Place the duck opposite the charcoal.

Move the duck across the pan if you can to keep it away from to much direct heat.

Cook for 1 hour and 20 minutes.

Step 5: This Duck Is Looking Amazing!

It’s ready to go with it hits a temp of 165f or 74c.

Remove from the BBQ and let it rest for 15 to 20 minutes.

Step 6: All That’s Left to Do Is Carve It Up!

This is the perfect dish for a holiday dinner.

The meat is juicy and tender.

The cherry wood smoke kicks it up to the next level.

Also, don’t forget to save the duck fat from the pan to use with roast potatoes.

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    6 Discussions


    9 months ago

    First, get a REALLY big pipe... =)


    1 year ago

    Haven't smoked a duck yet. However I smoked chicken, beef and pork using your method. Perfectly tender with smoke throughout the meat. I think the water in the pan adds more humid conditions that cook thoroughly and slowly allowing for smoke without burning. I'm gonna use this method to smoke all my meat fish and poultry. Thank you!


    1 year ago

    I'm definitely going to do this smoking method. I'm amazed that you didn't need a rotisserie!


    1 year ago

    This sounds wonderful! I have been wanting to try something like this for a long time, and I think it will adapt to my Green Mt. pellet smoker/grill, really well. How do you think I might adapt this to chicken or turkey?


    1 year ago

    I'm 60 yrs old and to my knowledge I have never had duck. Yours looked so appealing that I may give it a try.


    1 year ago

    Aren't they hard to roll? Okay, just a little joke there. It looks good. How could anybody not like it?