The sugar in the molasses combines with the natural fat in the duck skin to create a mahogany color on this smoked duck that is so deep, it looks almost burnished. Look for a thick blackstrap molasses for this recipe. Serve with a classic slaw or potato salad to round out the plate.
Recipe information
Yield
Serves 3 to 4
Ingredients
Preparation
Step 1
Using oak wood, preheat the smoker to between 200°F and 225°F.
Step 2
Season the duck cavity well with salt, then brush the outside of the bird with the molasses. Season the outside of the duck with salt.
Step 3
Place a drip pan in the smoker and place the bird in the smoker over the drip pan.
Step 4
Smoke the bird for 4 hours, basting the duck with molasses occasionally throughout the cook, until the internal temperature reaches 170°F.
Step 5
Let the bird cool completely, then carve it. Serve the duck cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear it in a skillet before slicing and serving.
Recipe notes
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