How to Smoke Wild Duck
Wild duck has less fat than farm duck but still has skin worth crisping. Score it, render it slowly, and finish with a fruit glaze.
Best wood
Cherry, apple
Safe internal temp
165°F (USDA poultry)
Tips for Smoking Wild Duck
- Score the skin in a crosshatch without cutting the meat.
- Pat dry and rest uncovered in the fridge for crisper skin.
- Glaze only in the last part of the cook so sugar doesn't burn.
Featured Recipe
Smoked Wild Duck Breast with Cherry Glaze →More ideas in the Wild Game Library, or get the free 12-page Pitmaster Field Manual.