This recipe combines the sweetness and savory flavors of a traditional ham cure with the rich taste of smoked duck. The use of Insta Cure #1 ensures a safe and properly cured bird.
Ingredients
For the Cure:
1 whole duck (4-6 lbs), cleaned and patted dry
1 gallon cold water
1/4 cup kosher salt
1/4 cup brown sugar
1 tablespoon granulated sugar
2 teaspoons Insta Cure #1 (sodium nitrite cure, follow package instructions for safety)
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon paprika
4 bay leaves
1 tablespoon crushed juniper berries (optional)
For Smoking:
2 cups wood chips (apple, cherry, or hickory work well)
Water or apple juice (for soaking wood chips, optional)
Instructions
1. Prepare the Cure:
In a large container or non-reactive brining bucket, mix the cold water, kosher salt, brown sugar, granulated sugar, and Insta Cure #1. Stir until fully dissolved.
Add the garlic powder, onion powder, black pepper, cloves, nutmeg, paprika, bay leaves, and juniper berries. Mix thoroughly.
2. Cure the Duck:
Submerge the duck completely in the brine, ensuring it is fully covered. Use a plate or weight to keep the duck submerged if necessary.
Refrigerate for 24-48 hours, depending on the size of the bird. Turn the duck occasionally to ensure even curing.
3. Rinse and Dry:
After curing, remove the duck from the brine and rinse it thoroughly under cold water to remove excess cure.
Pat the duck dry with paper towels and place it on a wire rack in the refrigerator, uncovered, for 8-12 hours. This allows the skin to dry and form a pellicle, which helps smoke adhere better.
4. Prepare the Smoker:
Preheat your smoker to 225°F (107°C).
Soak the wood chips in water or apple juice for at least 30 minutes, then drain.
5. Smoke the Duck:
Place the duck in the smoker, breast side up, and add the wood chips to the smoker box or directly to the coals.
Smoke the duck until the internal temperature in the thickest part of the breast reaches 155°F (68°C) and the leg reaches 165°F (74°C). This usually takes 3-4 hours, depending on the size of the bird and your smoker's efficiency.
6. Rest and Serve:
Remove the duck from the smoker and let it rest for 15-20 minutes before carving. This allows the juices to redistribute.
Serve warm with your favorite sides or slice thinly for sandwiches or charcuterie boards.
Tips:
Always follow the instructions on your Insta Cure #1 packaging for the correct ratio.
For added flavor, consider glazing the duck during the last hour of smoking with a mixture of honey, mustard, and a splash of apple cider vinegar.
Store leftovers in the refrigerator for up to 5 days or freeze for longer storage.
Enjoy your ham-cured smoked duck as a centerpiece for any special meal!
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