This delicious smoked duck recipe is so simple! Anyone can make it and have terrific results (even if it’s your first time cooking duck!!). Smoking duck is totally foolproof way of ensuring you pack lots of flavor and moisture into it! I can almost guarantee this chipotle cherry smoked duck will be a big hit at your next cook out or family dinner, the sauce is so delicious that you can’t help but go in for seconds. This recipe is heavy on the heat, so if you like things a little more mild tone down the black pepper, white pepper, cayenne pepper, chilli powder and chipotle chillis. Cherries in a Basket What Goes With Smoked Duck? Smoked duck is a hearty dish and there are several sides that I absolutely love to eat with it! Mashed pumpkin. Roasted seasonal vegetables – pumpkin, carrots, potato, onions, sweet potato. Red cabbage cooked with red onion, red wine and sugar. Smoked mushrooms. Mashed potato with caramelized onions. Steamed carrots, green beans and peas. How Long Does Duck Take to Smoke? Cooking time for duck will change slightly between each smoker and the temperature you are smoking at. However a 5 pound whole duck will take around 4 hours to reach a USDA safe eating temperature of 165°F. However, it is possible to eat form 135°F depending on you taste preference which will take slightly less. For this recipe I like using my Pit Barrel Cooker. It lets the duck hang and creates beautiful flavor! Check out my Pit Barrel Cooker review for more details. Where Do You Put The Thermometer in A Duck? It is important that you check the temperature of the duck in the thickest part. this is generally in the thigh of the bird. When checking temperature be sure not to pierce the whole way though the bird or take a temperature reading from just inside the skin. Make sure your thermometer is placed right in the middle of the thickest part. This recipe is better when you allow the bird to air dry in the refrigerator for 24 hours, its not essential, however, you will get a crispier skin this way. So plan ahead! Chipotle Cherry Smoked Duck Print Recipe Chipotle Cherry Smoked Duck Recipe I love duck. It is my favorite bird. I think it has much more flavor than chicken or turkey. The delicious dark meat is bursting with a strong gamey flavor, which I think is amazing smoked. The gamey-ness of duck is best when complimented by something equally big on flavor, and this chipotle cherry bbq sauce is perfect for that. Please not this chipotle cherry sauce is heavy on the chilli and garlic so make adjustments if needed. Prep Time10 mins Cook Time4 hrs Resting Time10 mins Total Time4 hrs 20 mins Course: Main Course Cuisine: Barbecue Servings: 2 People Calories: 600kcal Author: Charlie Cost: 30 Ingredients Chipotle Cherry BBQ Sauce 1/2 tsp black pepper 1/2 tsp white pepper 1/2 tsp cayenne pepper 2 tsp adobo sauce from can of chipotles in abodo 2 tsp Worcestershire sauce 2 tsp salt 3 tsp chili powder 1 tbsp vegetable oil or your favorite oil 1 tbsp mustard 2 tbsp garlic minced 3 tbsp chipotle chilis 1/4 cup molasses 1/4 cup honey 1/3 cup dark brown sugar 1/3 cup rice vinegar 1/2 cup orange juice freshly squeezed if possible 3/4 cup yellow onion diced 1 1/2 cup ketchup your choice but home made is best 1 1/2 cup cherries pitted For The Duck 1 cinnamon stick 3 inches 1 small shallot 1 teaspoon cinnamon ground 1 teaspoon cumin ground 2 teaspoons salt coarse sea or kosher 2 teaspoons freshly ground black pepper 1 tablespoon sugar 1 tablespoon extra virgin olive oil add more as needed 1 whole Duck thawed giblets removed (5 to 6 pounds) Instructions Thoroughly rinse the duck inside and out under running cold water. Dab with kitchen towel until dry. Be sure to double check the cavity for any additional fat or parts. Trim back the neck skin, making sure to leave a 1 ½ inch flap. Fold the flap and with a toothpick pin it to the back of the duck. Fold the wingtips back under the duck then prick the duck all over with a fork, toothpick or needle. You are looking to penetrate the skin but not go through the meat. Place the duck on a wire rack and let air dry in the refrigerator for 24 hours. 24 hours not essential, however, the longer you leave it the crispier skin you will get. Combine the Cinnamon, cumin, pepper, salt, and sugar in a bowl and stir thoroughly to mix. Season the front & main cavity of the duck with half of the rub mix. Inside the cavity pop in the shallot cut in half and the cinnamon stick. Brush the outside of the duck with oil. Once coated sprinkle the remaining rub over the duck, making sure to rub it right into the skin. Set up and preheat your smoker to 250ºF following your manufacturer's instructions. If smoking with wood I would recommend cherry wood for this recipe. If you can not get that any wood of your preference will be fine. Set up your drip pan and add your duck. You are looking to cook it until it has reached an internal temperature of 145ºF on a meat thermometer in the thickest part of the duck’s thigh. This should take around 2 – 2 ½ hours. When the bird hits 145ºF up the smoker temperature to 350ºF (or as close to as possible). Rub the duck with any drippings from the drip pan, if there are no drippings just use a little more olive oil. Continue to smoke until the duck is thoroughly cooked and the skin has developed a good crunch. This should take around another 1 – 1 /2 hours. However, please do check periodically to avoid overcooking. You are looking for an internal temperature of 165ºF. Once cooked transfer the duck to a cutting block and rest for at least 10 minutes. Once well rested carve and serve immediately with the cherry BBQ sauce. Yum! Chipotle Cherry BBQ Sauce In a medium sized saucepan heat oil over a medium heat. Add in onion and stir periodically until soft and slightly browned. Add in garlic and cook for a further 1 minute making sure to stir to avoid burning the garlic. One at a time stir in ketchup, vinegar, orange juice, Worcestershire sauce, brown sugar, molasses, honey, chipotles, black, white and cayenne pepper, mustard, adobo sauce and cherries. Bring to a boil and reduce back to a simmer. Simmer for around 20 minutes or until it has chickened and everything is well combined. Turn off the heat and let cool. At this stage the sauce can be dished, or if you prefer it smoother (which I recommend) blend to your preferred texture using your choice of blender.