Few things are more satisfying for hunters than shooting their own wild game and then preparing it. For many, this experience is as close to nature as it gets. If you have a wild duck that you bagged and you are wondering how to prepare it, try smoking your duck instead of roasting it or grilling it. The savory smoke flavor blends well with the rich, dark meat of the duck, and eliminates any gamy flavor that may be lingering in the meat.
Step 1
Cut the duck in half lengthwise at the breastbone. Cutting the duck reduces the cooking time and ensures that the duck will cook more evenly.
Step 2
Allow the duck to stand for one hour before you smoke it. Warm duck will stay more juicy in the smoker. Rub the meat with olive oil and coarse salt.
Step 3
Start the charcoal in the fire box of the smoker. Let the grill warm to 300 degrees Fahrenheit. When the grill is warm, add a handful of soaked wood chips to the firebox.
Step 4
Place the duck halves directly on the grill grate in the smoker with the skin side up. Close the lid and smoke the duck for 30 minutes.
Step 5
Add another handful of wood chips and continue smoking the duck for an additional 45 minutes.
Step 6
Remove the duck halves from the smoker and insert a meat thermometer into the meatiest part of the duck thigh, avoiding the bone. When the duck is fully cooked the thermometer will register 180 degrees Fahrenheit.
Step 7
Allow the duck to rest for 20 minutes before you carve it. This will allow the duck to absorb some of the hot juices that are circulating as a result of the smoking process.
Step 8
Carve the duck and serve the pieces warm.
Tips and Warnings
- Any variety of commercially-sold wood chips for the smoker will do including apple, cherry, mesquite or hickory. Select a wood chip that best suits your palate.
Things You'll Need
- 1 wild duck, cleaned and dressed
- Knife
- 1/2 cup olive oil
- Coarse salt to taste
- 1 lb. wood chips, soaked overnight
- Serving plate
- Meat thermometer
