Smoked Duck

This American meat specialty typically consists of a whole duck that has been brined, glazed, and then smoked long and slow over low heat. Ducks are believed to be perfect for smoking because their meat is high in fat which is known to seal in moisture and absorb smokiness more readily than lean meat.

Domestic and wild ducks can both be used, while the simple brine of water and salt is often enhanced with ingredients such as bay leaves, black peppercorns, beer, and oranges for extra flavor. After soaking in the brine, the duck is slathered with a rich glaze that may consist of a mixture of brown sugar and soy sauce, maple syrup, or honey before smoking.

Traditionally, smoked ducks were prepared during the hunting season. Thin slices of smoked duck are usually accompanied by a glass of beer on the side, although they can also be added to fresh salads or placed in bread and enjoyed as a sandwich.