Smoked Jerk Duck

By CaribbeanPot · 180 min

Ingredients

Instructions

1. Rinse the duck with cool water and lemon juice, pat dry, pull out any visible pinfeathers with tweezers, and trim excess fat.
2. Score only the skin on the breast side with a sharp knife, not the meat.
3. Crush the allspice berries, peppercorns, pepper flakes (if using) and bay leaves in a mortar. Stir in the salt, cinnamon and nutmeg, plus the optional chives, onion powder and garlic powder if using.
4. Rub the seasoning all over the duck. Set it on a wire rack over a cookie sheet, uncovered, and refrigerate for 12 to 16 hours.
5. In a roasting pan with a wire rack, spread the scallions, thyme, ginger and halved clementines. Pour in the wine spritzer.
6. Set the duck breast-side up on the rack and put it in a preheated smoker at 275°F (135°C).
7. Smoke for 2 hours, turning the pan halfway through if the smoker has hot spots.
8. Raise the smoker to 375°F (190°C) and cook for another 1 1/2 hours.
9. If using a Traeger for extra smoke, drop the heat to 180 to 190°F (82 to 88°C) and turn on Super Smoke for the final hour.
10. Take the duck out and rest it for 10 minutes before carving.

Summarized from CaribbeanPot's video. Watch it for the details.

More recipes with

GingerScallionLemonDuckClementine