Smoked DUCK on the Masterbuilt How to Smoke Duck

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Fire up your smokers, got one of my favorites comin' through- DUCK!! Ok, so this is a domestic Pekin duck, not a wild Muscovy or Mallard- but hey, wild enough for me! Pekins are very fatty so no need to brine. The key to a good smoked duck is that crispy skin, and this recipe will help achieve just that! Let's get to it. • _____________________________ • 🔔 Don't forget to SUBSCRIBE and ring the bell !!! • https://www.youtube.com/meatymike?sub... • _____________________________ • 🛒 Products I used in this video! As an Amazon Associate I earn from qualifying purchases. • -Masterbuilt 130|P Electric Smoker: https://amzn.to/2W529OG • -Rada Butcher Knife: https://amzn.to/3fRrMKF • -Masterbuilt Side Smoker Attachment: https://amzn.to/2ZNI3ef • -Western BBQ Wood Chips: https://amzn.to/2O8ulf8 • _____________________________ • 🌐 Follow me on social media: • -Facebook: / meatymike20 • -Instagram: / meatymike20 • _______________________________ • 🎶 Follow the link below for a 10% discount when you you sign up for Soundstripe! I use this platform for all of my music: • https://soundstripe.com?fpr=meatymike • _______________________________ • 📩 DM for collabs or just because you like my face: • [email protected] • _____________________________ • INSTRUCTIONS: • -Thaw duck in fridge • -Remove giblets, rinse with water, pat dry, put back in fridge uncovered overnight • -Poke holes throughout the skin (not the meat) on the top and underside of the duck • Sprinkle on your spices inside and out going with equal parts salt, pepper, garlic powder, brown sugar • -Stuff your duck with half an onion, half a plum, and half an orange • Brush on an equal parts honey and soy sauce all over your duck this will help brown and crisp the skin • Put in the fridge for an hour or longer up to overnight if preferred- or you can put in your smoker as is • -Get your smoker up to 275f • Add in your choice of wood I'm going with cherry • -Put your duck in breast up or down (I like doing breast down for duck to let all of the fat run through the breast) • Add a pan under your duck to catch all that delicious fat makes for some good cookin'! • -Smoke for about 2.5hrs or until your internal temp reaches the 155f-157f range • Brush with your choice of glaze I mixed together store bought orange sauce, some orange zest, a crushed up plum, and a splash of balsamic vinegar • -Put duck back in smoker until your internal temp reaches 165f (this is my personal preference, you can get away with pulling it in the 155f range as your final internal temp if you so please, just brush on your glaze around 145f-147f internal) • -EAT!!!

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