Smoked Duck

Recipe from

Oxmoor House


1 (5- to 5 1/2-pound) duck
2 quarts water
1/4 teaspoon hot sauce
1/2 cup Worcestershire sauce
1/4 cup commercial meat-curing mixture
2 (25.4-ounce) bottles Burgundy or other dry red wine
Spiced apple rings
Fresh parsley sprigs


Remove giblets and neck from duck; reserve for other uses. Rinse duck thoroughly with cold water, and pat dry. Prick fatty areas, except breast, with a fork. Place duck in a large plastic bag with seal.

Combine water, hot sauce, Worcestershire sauce, and salt; stir well. Pour over duck in plastic bag; seal bag, and refrigerate overnight. Remove duck, discarding liquid. Rinse duck thoroughly with cold water; pat dry. Lift wingtips up and over back, tucking under duck securely. Fold neck skin under.

Prepare fire in smoker, and let burn 10 to 15 minutes. Place water pan in smoker, and fill with 1 bottle of wine. Add enough hot water to fill pan.

Place prepared duck on food rack. Cover with smoker lid; cook 8 hours or until drumsticks are easy to move, refilling water pan with additional wine and water as needed.

Transfer duck to a serving platter; cool 15 minutes before carving. Garnish with apple and parsley.


Oxmoor House Homestyle Recipes

January 1985
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