A whole duck smoked over indirect heat, glazed with a blackberry and balsamic reduction. The fruit cuts through the richness of the duck fat.
smokeandsoil.com/recipes/smoked-duck-with-blackberry-glaze
by L Field
Prep
15 min
Cook
1h 30m
Total
1h 45m
Serves
4
Level
Hard
Method
BBQ
Target Temps
For the Duck
For the Glaze
Smoked duck is richer than smoked chicken and takes the wood better for it. Cherry and apple woods are the right choice here — fruity without being sweet, and they don't overpower the bird. This balance allows the natural flavour of the duck to shine through, enhanced by a gentle smokiness that complements its richness rather than masking it.
The key to this recipe is respecting the bird’s character and working with it patiently. A dry brine ahead of time seasons the duck evenly and helps achieve crisp skin when finished over direct heat. The low and slow smoke softens the fat and infuses subtle complexity, while the finishing glaze made from fresh British blackberries brings a seasonal brightness and a hint of acidity that cuts through the richness. The vinegar and Worcestershire sauce in the glaze add depth, rounding out the flavour profile without unnecessary sweetness.
This isn’t a quick fix or a flashy showpiece — it’s a considered approach to everyday BBQ. Using clean smoke and precise temperature control, you’ll get a result that feels honest and grounded, showcasing whole ingredients handled with care. It’s a recipe for those who appreciate the craft of fire-cooking, where patience and technique come together to produce something quietly impressive.
For the Duck
For the Glaze
August)
Health Notes
Game birds are lean sources of protein with a lower fat content than many farmed poultry options. Duck is slightly richer due to its fat layer, but the meat itself is comparable to chicken in protein content.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
Values are estimates and vary with portion size and preparation.
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Prepare and Dry Brine the Duck
Remove the duck from its packaging and pat it completely dry with paper towels. Using a sharp knife or poultry shears, remove the neck and any excess fat from the cavity. Score the skin across the breast in a tight diamond pattern, being careful not to cut into the meat. Combine the salt and pepper and rub the mixture evenly over the entire duck, inside and out. Place the duck on a wire rack set over a baking tray and refrigerate, uncovered, for a minimum of 12 hours. This dry brining process is essential for drawing moisture from the skin, ensuring maximum crispness during the cook.
Set Up the Smoker
Prepare the Weber Master-Touch for indirect cooking. Light a chimney starter full of Weber briquettes. Once the briquettes are fully lit and covered in a light grey ash, bank them to one side of the charcoal grate to create a two-zone fire. Place a drip pan filled with a small amount of water on the empty side of the grate. Place the cooking grate on top. Add 2-3 cherry or apple wood chunks directly onto the lit briquettes. Close the lid and adjust the vents to stabilise the pit temperature at 135°C (275°F).
Smoke the Duck
Place the duck, breast-side up, on the cooking grate over the drip pan (the indirect heat zone). Insert the probe thermometer into the thickest part of the breast, avoiding the bone. Close the lid. Maintain the pit temperature between 130°C and 140°C (265°F and 285°F). The duck will smoke for approximately 3 to 3.5 hours.
Prepare the Blackberry Glaze
While the duck is smoking, prepare the glaze. Combine the blackberries, balsamic vinegar, brown sugar, and Worcestershire sauce in a small saucepan. Bring the mixture to a simmer over medium heat, then reduce the heat and let it gently bubble for 15-20 minutes, stirring occasionally. The berries should break down and the sauce should reduce to a thick, syrupy consistency. Strain the mixture through a fine-mesh sieve, pressing down on the solids to extract all the liquid. Discard the solids. Keep the glaze warm.
Glaze and Finish
When the internal temperature of the duck breast reaches 70°C (158°F), begin the glazing process. Brush a thin, even layer of the blackberry glaze over the duck skin. Close the lid and allow the glaze to set for 10 minutes. Repeat this process two more times, for a total of three coats. Continue cooking until the internal temperature reaches a final, safe temperature of 74°C (165°F).
Rest and Serve
Remove the duck from the smoker and place it on a cutting board. Tent loosely with foil and allow it to rest for a minimum of 30 minutes. This resting period is crucial for the redistribution of juices, ensuring a moist final product. Carve the duck and serve immediately with any remaining glaze on the side.
Rest and Serve
Remove the duck from the smoker and place it on a cutting board. Tent loosely with foil and allow it to rest for a minimum of 30 minutes. This resting period is crucial for the redistribution of juices, ensuring a moist final product. Carve the duck and serve immediately with any remaining glaze on the side.
Health Notes
Game birds are lean sources of protein with a lower fat content than many farmed poultry options. Duck is slightly richer due to its fat layer, but the meat itself is comparable to chicken in protein content.
Per serving (estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
accessory
A water pan or drip tray is a deceptively simple accessory that plays a crucial role in successful smoking and low-and-slow cooking. Its primary function is to regulate humidity inside the cooking chamber, which helps maintain stable temperatures and prevents food from drying out during long cooks. This aligns perfectly with the Smoke & Soil ethos of clean, whole-food cooking over fire, where patience and control are key to unlocking natural flavours without shortcuts or artificial enhancements. In smokers, the water pan is almost indispensable. It sits beneath the food, catching drippings that would otherwise cause flare-ups or create unwanted smoke flavours. More importantly, the water evaporates slowly, adding moisture to the air and smoothing out temperature fluctuations. This creates a gentle cooking environment that allows seasonal, homegrown ingredients to develop nuanced textures and tastes. While optional in kettle grills, using a water pan can transform a kettle into a more reliable low-and-slow cooker, extending its versatility. Practical use is straightforward but requires attention. Always fill the pan with hot water at the start of the cook to avoid temperature shock that can drop the smoker’s heat. Check the water level every two to three hours to prevent it running dry, which leads to unstable temps and potential burning. Line the pan with foil for easier cleaning and quicker swaps during multi-day sessions. Remember, the water pan does not add flavour directly; it is a tool for temperature and humidity control, supporting the natural essence of your ingredients rather than masking them.
Temperature Targets
Written by
L Field
