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“Duck Seazon” Smoked Jerk Duck

Tags: duck jerk recipe
smoked duck on a tan plate with rice

This smoked duck leg recipe will forever be your excuse to eat more duck; not only duck but jerk smoked duck. Duck is infused with the flavors of Jamaica jerk for a rich and almost decadent smoked dish.

smoked duck on a  tan plate with rice

Flavor is added at multiple levels so that both the interior and exterior are well seasoned. The brine + marinade helps to get that fragrant, Jerk flavor penetrated well below the skin. The slow smoking on the grill adds more flavor complexity, texture, and color.

MOOD MUSIC

SMOKED DUCK INGREDIENTS

  • Duck Legs
  • Jerk Marinade
  • Water
  • Vinegar
  • Salt
  • Sugar
  • Allspice Berries

HOW TO MAKE JERK SMOKED DUCK

Prep Duck Leg

Prick the skin all over without penetrating the actual meat

Brine the Duck leg in water, vinegar, sugar, jerk paste, and salt mix overnight.

Rinse the duck and then marinate with jerk paste at least 4 hours but preferably overnight.

Smoke the Duck

Pre-heat your smoker for indirect grilling at about 250 degrees F. 

Remove excess jerk marinade from chicken. Season with salt and pepper.

duck marinating on a cooling rack

Smoke the duck for an hour.

jerk duck smoking on grill

Remove the duck and wrap tightly in butcher paper, then allow to rest for 30 minutes or more. If you have a cooler, allow the wrapped duck to rest inside topped with old towels.

food wrapped in butcher paper inside cooler
smoked duck with jerk seasoning on butcher paper

Finish the Duck

As an extra finishing step to get a crispy skin, fry for 1-2 minutes at 350 degrees or crank your grill up on high heat and grill skin side down over direct heat for 1-2 minutes.

COOKING CONSIDERATIONS & TIPS

Don’t skip the brining step. Brining does the same for chicken that it does for your holiday turkey. Brining helps to ensue a juicy interior. 

I used my homemade jerk marinade recipe for this dish, but if you don’t have the time or ingredients feel free to use store bought versions like Walkerswood and Grace, both of which are available in most mainstream grocery stores.

I added the additional step of frying post smoking phase. This was done solely to get a crispy skin. Most jerk recipes call fro grilling at high head directly which leads to crispy skin. However, since this Recipe calls for smoking at lower temps indirectly you don’t get that same crispiness. A quick fry on the skin side solves for this and it’s great for both flavor and texture.

MORE JERK RECIPES

Grilled Jerk Chicken

Grilled Jerk Snapper

Crispy Jerk Fried Chicken

Jerk Cauliflower

Jerk Baby Back Ribs

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smoked duck on a tan plate with rice

Smoked Jerk Duck

Delicious smoked duck recipe featuring juicy, tender duck legs brined and seasoned with Jamaican jerk seasoning and slow-smoked.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 5 minutes
Cook Time: 2 hours
Course: Main Course
Cuisine: BBQ, Jamaican
Servings: 2
Calories: 829kcal
Author: Marwin Brown

Equipment

  • Smoker

Ingredients

For the duck

  • 2 Duck Legs
  • 1 cup Jerk Marinade

For the brine

  • 3 cups Water
  • 1 cup Vinegar
  • 1/4 cup Salt
  • 1/4 cup Sugar
  • 3 sprigs Fresh Thyme

Instructions

Prep Duck Leg

  • Prick the skin all over without penetrating the actual meat.
  • Mix the brine ingredients in a large pot. Stir until sugar and salt dissolve fully.
  • Place duck legs in an extra large ziplock bag, then add the brine and seal. Brine the duck leg overnight.
  • Remove the brine from the fridge. Rinse the duck and then marinate with the remaining jerk paste at least 4 hours but preferably overnight.

Smoke the Duck

  • Pre-heat your smoker for indirect grilling at about 250 degrees F.
  • Remove excess jerk marinade from chicken. Season with salt and pepper.
  • Smoke the duck for an hour.
  • Remove the duck and wrap tightly in butcher paper, then allow to rest for 30 minutes or more. If you have a cooler, allow the wrapped duck to rest inside topped with old towels.

Finish the Duck

  • As an extra finishing step to get a crispy skin, fry for 1-2 minutes at 350 degrees or crank your grill up on high heat and grill skin side down over direct heat for 1-2 minutes.

Video

Notes

Don’t skip the brining step. Brining does the same for chicken that it does for your holiday turkey. Brining helps to ensue a juicy interior. 
I used my homemade jerk marinade recipe for this dish, but if you don’t have the time or ingredients feel free to use store bought versions like Walkerswood and Grace, both of which are available in most mainstream grocery stores.
I added the additional step of frying post smoking phase. This was done solely to get a crispy skin. Most jerk recipes call fro grilling at high head directly which leads to crispy skin. However, since this recipe calls for smoking at lower temps indirectly you don’t get that same crispiness. A quick fry on the skin side solves for this and it’s great for both flavor and texture.

Nutrition

Calories: 829kcal | Carbohydrates: 84g | Protein: 62g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 197mg | Sodium: 16297mg | Potassium: 2307mg | Fiber: 41g | Sugar: 34g | Vitamin A: 35145IU | Vitamin C: 6mg | Calcium: 441mg | Iron: 24mg
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The post “Duck Seazon” Smoked Jerk Duck appeared first on Food Fidelity.



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