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If you have read any of my previous recipes then you know by now that I love all things barbeque. The smell of smoky food is infectious, and the flavor is intoxicating. Barbeque has been one of my favorite foods since I was a kid and I have spent many hours, or dare I say days, trying to perfect my craft.
During the hustle of a regular workweek, I prefer to use simple and/or passive recipes that I can set and forget. Other than mopping your meat every half hour, this recipe allows you to focus on whatever other tasks you need to accomplish and have an easy and delicious meal ready at the end of the day. The best part of this recipe is that it allows you to use the whole duck without spending much time parting it out and using different recipes on the different body parts.
This recipe is based on a pork rib recipe that I have modified and experimented with over the last several years. Smoking the meat provides flavor enough but mopping smoked meat is a great way to keep the meat moist and inject even more flavor.
Serving Size: 3
Time to Make: 2.5 Hours (plus 24-hour brine)
Also Works With: Pork Ribs (See above)
Looking for more duck recipes? Try out this Duck and Lemon Soup with Orzo!
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