Smoked Duck Recipe

Prepare duck

Remove any giblets and excess fat from the cavity. Pat the duck dry thoroughly with paper towels, inside and out. Using a sharp knife, score the skin in a crosshatch pattern over the breasts and legs, taking care not to cut into the meat.

Season

Rub the outside and cavity of the duck with olive oil. Combine kosher salt, freshly ground black pepper and lemon zest; rub evenly over the skin and inside the cavity. Let rest uncovered in the refrigerator for 1 hour (or up to 4 hours) to dry the skin — this helps smoking and crisping.

Preheat smoker or set up grill

Prepare smoker or a covered grill for indirect smoking at a steady 225°C/435°F for initial render, or if you prefer low-and-slow, set to 110–120°C (225–250°F). If using wood chips on a charcoal or gas grill, place soaked chips over heat source or in a smoker box. Aim for a smoking temperature of about 110–120°C (225–250°F) for best flavor and even cooking.

Smoke the duck

Place the duck breast-side up on the smoker rack. Smoke at 110–120°C (225–250°F) until the internal temperature at the thickest part of the breast reaches 58–62°C (136–144°F) for medium-rare to medium (or 74°C/165°F if you prefer fully cooked), about 2 to 3 hours depending on bird size and smoker. Every 30–45 minutes, check and replenish wood chips as needed and monitor temperature.

Crisp the skin (optional)

If the skin hasn't crisped, increase smoker/grill temperature or transfer to a preheated oven at 220°C (425°F) for 10–15 minutes, or place briefly under a broiler until skin is golden and crisp. Watch carefully to avoid burning.

Rest and slice

Remove duck from heat and let rest for 10–15 minutes tented lightly with foil. Carve into thin slices against the grain. Reserve any rendered juices for dressing if desired.

In a bowl, combine finely chopped parsley, oregano, minced garlic, red wine vinegar, lemon zest, red pepper flakes, salt and black pepper. Whisk in the extra virgin olive oil until emulsified. Taste and adjust seasoning — add more vinegar for brightness or more oil for mellowness. Let sit at room temperature for 10–15 minutes to allow flavors to meld.

In a large bowl, toss the rocket with lemon juice and a small pinch of salt to brighten the leaves.

Add the quartered marinated artichoke hearts and gently toss to combine.

Arrange a bed of dressed rocket and artichoke on a serving platter. Fan the sliced smoked duck over the greens.

Drizzle 2–3 tablespoons of chimichurri dressing over the duck and greens (reserve any extra dressing for serving). Scatter shaved parmesan over the top and finish with a light sprinkle of flaky sea salt and extra lemon wedges on the side.