Overview

Two-stage method for crisp, rendered duck skin and rosy medium‑rare breasts: smoke low, separate, finish legs tender on the pit and sear breasts hot to 130–135°F (54–57°C).

Ingredients

• 1 whole duck, 5–6 lb (2.3–2.7 kg), giblets removed
• Kosher salt, 1.25% of duck weight (about 30–35 g for a 5–6 lb/2.3–2.7 kg duck)
• 1 tsp (3 g) freshly ground black pepper
• 1 tsp (5 ml) duck fat or neutral oil for searing
• Optional glaze: 2 tbsp (40 g) orange marmalade or honey
• Optional glaze: 1 tbsp (15 ml) soy sauce
• Optional glaze: 1 tsp (5 ml) rice vinegar
• Optional glaze: pinch red pepper flakes

Equipment

• Smoker (offset, kettle with indirect setup, or pellet grill)
• Instant‑read thermometer plus a probe for the breast
• Cast‑iron skillet or a hot direct grilling zone for searing
• Wire rack and sheet pan
• Sharp boning or chef’s knife and carving board
• Drip pan for duck fat
• Paper towels and heat‑resistant gloves
• Basting brush (for optional glaze)

Wood

Cherry with a small touch of pecan

Time & Temp

Time & Temp
Smoke temp: 250 °F (121 °C)
Target internal: 130 °F (54 °C)
Approx duration: 2 hours

What You’re Cooking

The goal is two textures on one bird: medium‑rare breasts with glassy, rendered skin, and legs that pull tender. You will start the duck whole at a steady 250°F (121°C) for clean smoke and fat rendering, then break the bird down mid‑cook to finish each part correctly.

Sourcing and Prep

Choose a 5–6 lb (2.3–2.7 kg) duck such as Pekin. Thaw safely in the refrigerator 1–2 days if frozen. Remove giblets. Trim excess surface fat and the tail gland. Pat very dry. With a sharp knife, score the breast skin in a 1/2 in (12 mm) crosshatch, cutting through skin and fat but not into the meat. Do not stuff the cavity; open airflow helps drying and rendering.

Dry‑Brine and Skin Work

Dry‑brine with kosher salt measured at about 1.25% of duck weight (roughly 30–35 g for a 5–6 lb bird). Season the cavity and skin evenly; add 1 tsp (3 g) black pepper to the skin. Place the duck on a wire rack over a sheet pan, uncovered, in the refrigerator 12–24 hours. This dries the skin and tightens the flesh for better rendering. Before cooking, blot the skin dry again.

Fire and Wood Setup

Run the pit at a steady 250°F (121°C) with clean, light blue smoke. A fruit wood like cherry gives a deep mahogany color; a small touch of pecan adds nuttiness without overpowering. Use a drip pan under the bird—duck throws a lot of fat. Avoid a water pan if your cooker already holds steady; extra humidity slows skin drying.

The Cook: Two‑Stage Method

1. Smoke whole: Place the duck breast‑side up on the grate over a drip pan. Insert a probe into the thickest part of a breast, not touching bone. Smoke at 250°F (121°C) until the breast hits 118–122°F (48–50°C), typically 1.25–2.0 hours for a 5–6 lb duck. Rotate once if your cooker has a hotter side. 2) Break down: Move the duck to a board. Remove wings at the joints. Carve off both breasts, keeping skin intact. Return legs, wings, and carcass to the smoker to finish to tenderness. 3) Finish legs: Continue smoking legs at 250–275°F (121–135°C) until 180–190°F (82–88°C) and probe slides in with little resistance at the thigh joint, about 1–2 more hours depending on size and pit temp. 4) Sear breasts: While legs finish, heat a cast‑iron skillet over medium‑high or prepare a hot direct zone on the grill. Film the pan with 1 tsp (5 ml) duck fat or neutral oil. Lay breasts skin‑side down and render until deep golden and crisp, 3–6 minutes, adjusting heat to avoid scorching. Flip briefly to warm the meat side. Pull when internal is 130–135°F (54–57°C). Optional glaze can be brushed in the last 30–60 seconds of the sear.

Temps, Doneness, and Timing

Breasts: Target 130–135°F (54–57°C) for medium‑rare; carryover will add 3–5°F. Skin should be blistered and glassy. Legs: Collagen breaks down around 180–190°F (82–88°C); probe should slide in like warm butter near the joint. Expect roughly 1.5–2 hours to bring breasts to 120°F smoke‑stage, plus 3–6 minutes sear; legs typically need a total of 2.5–4 hours on the pit. Always cook to temp and feel, not time alone.

Serving and Resting

Rest seared breasts 5 minutes, tented loosely. Slice across the grain into 1/4 in (6 mm) slices, keeping the skin on each slice. Rest legs 10–15 minutes; serve whole or shred. Save and strain rendered fat from the pan for future cooks. Duck pairs well with lightly bitter greens, charred citrus, or simple salted potatoes cooked in duck fat.

Food Safety

Prevent cross‑contamination: keep raw duck and its juices off ready‑to‑eat items; sanitize boards and tools. USDA doneness for duck is 165°F (74°C). Many chefs and pitmasters serve whole‑muscle duck breasts medium‑rare; this carries some risk. Use fresh, intact breasts and precise thermometry, and reserve medium‑rare for the breasts only—finish legs to 180–190°F for tenderness and safety margin. Refrigerate leftovers within 2 hours; use within 3–4 days, or freeze up to 3 months. Reheat leftovers to 165°F (74°C); re‑crisp skin in a hot pan.

Troubleshooting

Rubbery skin: skin was wet, pit ran too cool, or humidity too high—extend the smoke phase to 120°F in the breast, then sear longer at controlled heat to render. Bitter smoke: restrict smolder; run a clean fire and avoid heavy mesquite or hickory here. Overshot breast temp: stop sear early and serve warmer than medium‑rare, or chill and slice thin for salads. Slow legs: bump pit to 275°F (135°C) in the last hour and foil the pan beneath the legs to baste with their fat.

Optional Citrus‑Soy Lacquer

For a light gloss that plays well with smoke, warm 2 tbsp (40 g) orange marmalade or honey with 1 tbsp (15 ml) soy sauce, 1 tsp (5 ml) rice vinegar, and 1 tsp (5 ml) duck fat. Brush thinly during the last minute of the breast sear or on legs in the final 10 minutes of the smoke. Keep it light so you do not soften the crisp skin.

Notes

• If using a pellet grill, choose a fruitwood or competition blend and consider a smoke tube for a bit more flavor during the initial 60–90 minutes.
• Keep a dedicated drip pan for duck; hot duck fat can flare. Do not pour rendered fat down the drain—strain and refrigerate.
• Spatchcocking works, but the two‑stage carve method gives you the cleanest separation of breast and leg doneness.
• For larger or fatter ducks, extend the low‑temp smoke to reach 122–125°F (50–52°C) before carving; this buys you more rendering time.
• Carryover after searing is real—pull breasts at 128–132°F (53–56°C) if you prefer the low side of medium‑rare.
• Legs can be finished confit‑style in their own fat at 275°F (135°C) in a covered pan if your cooker struggles to tenderize them on the grate.