Chipotle Cherry Smoked Duck
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Chipotle-Cherry Smoked Duck Recipe

Duck is my favourite bird. it is bursting with flavour and one of the strongest flavours out there. This smoked duck recipe is sure to be a favourite around your table at home! 
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Main Course
Cuisine: Barbecue
Servings: 2 People
Calories: 600kcal
Author: Charlie


  • 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 Duck thawed giblets removed (5 to 6 pounds)


Chipotle-Cherry Barbecue Sauce (not a nessescity but highly reccoemnded)

  • 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.

Making the rub (this is essential!)

  • 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 olive oil. Once coated sprinkle the remaining rub over the duck, making sure to rub it right inot the skin.
  • Set up and preheat your smoker to 250ºF following your manufacturer's instructions. Add your favorite wood for gamey meats.
  • 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.
  • 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. This should take around another 1 – 1 /2 hours. Check periodically to avoid overcooking.
  • 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!