Smoked duck is a mouthwatering dish that can be cooked to perfection on a Big Green Egg. The combination of tender duck meat and smoky flavors creates a delightful culinary experience. In this article, we will guide you through the process of smoking a duck on a Big Green Egg and provide some helpful tips to ensure a delicious outcome.
The Preparation
Before you start smoking the duck, it is important to prepare it properly. Begin by rinsing the duck breasts under cold water and patting them dry with a clean towel. In a small bowl, combine salt, sugar, paprika, cayenne, and curing salt to create a flavorful curing mixture.
Next, pour a layer of the salt mixture into a shallow bowl or pan just big enough to hold the duck breasts. Place the duck flat on the salt bed, skin side up, and press down. Cover the duck with the remaining salt mixture and wrap the bowl with plastic wrap. Refrigerate the duck for 24 hours to allow the flavors to penetrate the meat.
After 24 hours, remove the duck from the refrigerator and rinse it well to remove the excess salt. Pat the duck dry and set up your Big Green Egg for indirect cooking with a convEGGtor at a temperature of 225°F/107°C. To enhance the smoky flavor, add a soaked wood chunk to the charcoal.
The Smoking Process
Place the duck breast on the grid of the Big Green Egg, skin side up, and allow the duck to smoke for 20 to 30 minutes. This initial smoking will infuse the duck with a rich smoky flavor. Once the smoking time is up, remove the duck from the Egg and tightly wrap it with cheesecloth. Use butcher's twine to secure the duck in the cheesecloth, leaving about 4 inches of excess twine hanging at the end.
Hang the wrapped duck in the back of your refrigerator for 5 to 7 days. During this time, the duck will harden to the touch, allowing it to be sliced and fried later on. The longer you hang the duck, the more intense the flavor will be. If you prefer, you can also thinly slice the smoked duck and add it to a charcuterie plate as a delicious alternative to prosciutto.
How long does it take to smoke a duck at 225°F?
Smoking a duck at a temperature of 225°F will take approximately 20 to 30 minutes for the initial smoking process. After that, the duck needs to be wrapped in cheesecloth and hung in the refrigerator for 5 to 7 days to allow it to dry and develop its flavor.
What are some recommended wood chunks for smoking duck?
For smoking duck on a Big Green Egg, fruitwood chunks such as apple or cherry are highly recommended. These woods impart a sweet and delicate flavor that complements the rich taste of the duck.
Can I use a different type of smoker instead of a Big Green Egg?
While the Big Green Egg is an excellent choice for smoking duck, you can use any type of smoker to achieve similar results. Just make sure to adjust the cooking temperature and time according to the specifications of your smoker.
Smoking a duck on a Big Green Egg is a rewarding culinary experience. With the right preparation and smoking techniques, you can enjoy tender and flavorful smoked duck that will impress your guests. Follow the steps outlined in this article to create a delicious smoked duck dish that will leave everyone craving for more.
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