Smoked Duck

Name: Smoked Duck
Ingredients: 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

8 ingredients

5 steps

Ingredients

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

Directions

1

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.
2

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.
3

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.
4

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.
5

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