Oriental Style Duck

[Pork Belly]

Marinade
1 1/2 cups Soy Sauce
3/4 cup Molasses
1/4 Cup corn syrup
1/4 cup sugar
1tsp allspice powder
1tsp powdered ginger
1/2 tbs powdered garlic
1 tsp ground nutmeg
1 tsp pink salt

Mix all ingredients and add duck, marinate refrigerated for 12 hours, place uncovered on rack in refrigerator for an additional 12 hours. I smoked this at 170 for 3 hours then at 225 for an additional hour. i pulled them at 150 it and broiled them on a rack for 3 minutes to crisp the skin.

*Some peoples preference may like duck done a little more, personally I like it more medium. I chopped the duck into portions. For this smoke I did leg quarters, wings.

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[gregbooras]

Brian,

I am planning my first duck in my smoker is a few days. I noticed that you used 1 tsp pink salt in your recipe.

Did you use this just for color or the low smoking temp?

Thanks Greg

[allmann]

I'm a big hunter and love duck hunting. Would wild duck need to brought to a higher temp.  I will def be using this recipe this season on some woodies and mallards.

[Pork Belly]

I had forgotten about this post, I believe I added the curing salt for color and texture. I cook domestic and wild ducks to medium rare, I hope this helps.

[gregbooras]

I had forgotten about this post, I believe I added the curing salt for color and texture. I cook domestic and wild ducks to medium rare, I hope this helps.

Brian,

As always, thanks for your input!

Greg

[allmann]

good to know I think anything more than med rare is ruining it. Just wasn't sure with smoking it, never have done duck in a smoker.