Smoked Duck with Honey Balsamic Glaze

[stevecylka]

We went a little non traditional for our American thanksgiving dinner and had this wonderful smoked duck with honey balsamic glaze - yes, I know I am Canadian, but I will use any excuse to make a big meal and watch football!!! 

Smoked it for 4 hours at 225F with hickory pucks and it turned out awesome. The honey balsamic glaze was the perfect sweetness to have on the skin.

http://www.theblackpeppercorn.com/2012/11/smoked-duck-with-a-honey-balsamic-glaze/

Smoked Duck 600 450.jpg

• stevecylka
• Nov 25, 2012

 

[daveomak]

Steve, the duck is gorgeous.... really pretty....   I can imagine how good it tasted.....  

 

[mike johnson]

That looks GREAT. I bet it tasted even better.

 

[jrod62]

That duck looks great Thumbs Up

 

[va_connoisseur]

That looks great. At what temp is duck done?

 

[joern]

I will be smoking my first duck on my Brinkman electric smoker.  Any tips so I won't mess up a $21 bird?  I like the balsamic glaze idea.

 

[daveomak]

Joern, morning...... Bride puts many slices in the skin without cutting into the meat....  That helps release the extra fat.... Steams in a roasting pan, on a rack, lid on, for (time/temp I don't know).... then applies the glaze and roasts for (time/temp I don't know that either).... If I were to add smoke, I would add after the steaming step and before the glaze..... Folks that don't normally like duck, love hers.... It is awesome....  

Maybe someone can fill in the blanks....  I am not allowed to know critical details in Bride's kitchen.....

Dave

 

[smokinhusker]

Oh my that looks perfect! What was your internal meat temp and about how much did it weigh? 

 

[shannon127]

Wow, that look fabulous!!!
 

 

[smokeaddict]

Steve, That duck looks great ! How was the skin, crisp ?

 

[roller]

Looks good !

 

[rong]

Just bought the book, "charcuterie" and want to confit a duck. But, I think I'm gonna try your idea first! THAT is a pretty bird! It's mother must be proud!!!!!