Chipotle-Cherry Smoked Duck

Source: https://www.simplymeatsmoking.com/recipes/chipotle-cherry-smoked-duck/

Total Time: 4 hours 20 mins

Servings: 5

Ingredients

Chipotle Cherry BBQ Sauce

  • 1/2 tsp black pepper
  • 1/2 tsp white pepper
  • 1/2 tsp cayenne pepper
  • 2 tsp adobo sauce from a can of chipotles in adobo
  • 2 tsp Worcestershire sauce
  • 2 tsp salt
  • 3 tsp chili powder
  • 1 tbsp vegetable oil or your favorite oil
  • 1 tbsp mustard
  • 2 tbsp garlic, minced
  • 3 tbsp Chipotle Chilis
  • 1/4 cup molasses
  • 1/4 cup honey
  • 1/3 cup dark brown sugar
  • 1/3 cup rice vinegar
  • 1/2 cup orange juice, freshly squeezed if possible
  • 3/4 cup yellow onion, diced
  • 1 1/2 cup ketchup, your choice, but homemade is best
  • 1 1/2 cups cherries pitted

For The Duck

  • 1 cinnamon stick, 3 inches
  • 1 small shallot
  • 1 teaspoon cinnamon ground
  • 1 teaspoon cumin ground
  • 2 teaspoons salt, coarse sea or kosher
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon sugar
  • 1 tablespoon extra virgin olive oil, add more as needed
  • 1 whole Duck, thawed, giblets removed (5 to 6 pounds)

For The Duck

  • 1 cinnamon stick 3 inches
  • 1 small shallot
  • 1 teaspoon cinnamon ground
  • 1 teaspoon cumin ground
  • 2 teaspoons salt coarse sea or kosher
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon sugar
  • 1 tablespoon extra virgin olive oil add more as needed
  • 1 whole Duck thawed giblets removed (5 to 6 pounds)

Instructions

  • Rinse: Thoroughly rinse the duck inside and out under cold running water. Pat dry with kitchen towels, and double-check the cavity for any extra fat or parts.
  • Trim: Trim back the neck skin, leaving about a 1½-inch flap. Fold the flap and pin it to the back of the duck with a toothpick. Fold the wingtips behind the duck, then prick the skin all over with a fork, toothpick, or needle—pierce the skin only, not the meat.
  • Dry: Place the duck on a wire rack and air-dry in the refrigerator for up to 24 hours. (The longer it dries, the crispier the skin will be.)
  • Season: In a bowl, combine the cinnamon, cumin, pepper, salt, and sugar and mix well. Season the duck’s front and main cavities with half of the rub. Place the halved shallot and cinnamon stick inside the cavity.
  • Rub: Brush the outside of the duck with oil, then sprinkle on the remaining rub and massage it thoroughly into the skin.
  • Preheat: Set up and preheat your smoker to 250°F, following your manufacturer’s instructions.
  • Smoke: Place a drip pan in the smoker and set the duck above it. Smoke until the internal temperature in the thickest part of the thigh reaches 145°F, about 2–2½ hours.
  • Crisp: Increase the smoker temperature to 350°F (or as close as possible). Baste the duck with the pan drippings, or add a little more olive oil if needed. Continue smoking until the duck reaches 165°F and the skin is nicely crisp, about 1–1½ hours, checking periodically to avoid overcooking.
  • Rest: Transfer the duck to a cutting board and let it rest for at least 10 minutes.
  • Serve: Carve and plate immediately with cherry BBQ sauce.
  • Serve and Enjoy!

Propane Smoker Safety

  1. Read and follow the manufacturer’s instruction manual
  2. Position your smoker in a safe location, at least 5 feet from the house and clear of any outdoor decorations and/or furniture.
  3. Check your tank and hoses for leaks
  4. Follow proper ignition practices
  5. Be present and check your smoker often
  6. Be aware of Fire knowledge & safety, make sure to have an extinguisher on hand!
  7. Be aware of smoke and the harm it can cause 

For more Propane Smoker Safety tips, click here