I never stray from this guys turkey, duck and ribs smoking recipe. Always on point and always a crowd pleaser when it comes to the smoker around the holidays.
Made this duck several years ago and blew my family's mind. My wife brought home a duck a few days ago. Here I am again. It is currently sitting in the fridge after piercing skin and salting. Ready to go for tomorrow.
@ year 10 coming up for this now family tradition every X Mas. And yes - pretty much exactly like he does in the video every year. Only differences would be in the amount and type of oranges and onions to fill the cavity with. I may change that just depending on what is available and looks good at the store.
My daughter gave me two ducks to cook , but I have never cooked them before. We have a smoker and your video has given me the confidence to try to smoke these ducks. Thanks, very understandable!
I was offered some mallards from a local farm for free but I've never cooked one. Tried your recipe and one in the instapot and a always when i cook from your channel, it was a clear winner 🏆 🥇 Thank the lord i got 10 more ducks in the freezer after finding this recipe!
Christmas dinner for 5/6 years now. Come back and watch every year to double check my process. Awesome - every year. Thanks! Edit - back again. Year 7..
I followed this precisely for Thanksgiving 2024 with 2 Ducks on the same smoker and they were the star of the meal. Pressure on for a repeat for Christmas Day.
Great video and recipe. Saved this video and have been coming back to it for the last 3 years to cook for my family who absolutely love this smoked duck... Thank you!
I know this is an older video, but I did this last year for Thanksgiving and it was perfect. Doing it for Christmas this year. Thanks for the video Malcolm!
SERIOUSLY, this guy knows how to prepare great food. I just duplicated his smoked chuck roast chili recipe on my Traeger. some of the comments, buddy's wife asked me to marry her, my wife was unamused. I was also told I needed to sell this chili. I'm marinating the duck as I type this message!!
I did this last Thanksgiving and my family and friends cleaned the platter! Today is Thanksgiving Day but my family and friends are going to celebrate this Saturday, I'm smoking a turkey per your video and repeating this duck smoke! You are the go to bar b q right man! Happy Holidays!
Yup This is different The first thought though is that its gonna get dry. But there are ways around that. Stuffing it with Pommes Granade and pumping in a cup of wine with a syringe. That will help to transport out that fat under the skin too. Tnx for the inspiration, dude! Cool idea...
I put a duck on the B. G. Egg on Sunday after Christmas in a decent snowstorm. Perfect weather!. Didn't smoke it, just roasted it at around 325-335 for right at 2 hours, with a drip pan. I always punch small holes in the skin every 1/2 " and it really renders out the fat. Used a store-bought Asian ginger/garlic rub that was fantastic. Man that meat is rich, but I can pack it away!! I might smoke a duck for the New Year. Cheers.
I have to tell you this is the best duck i have ever tasted . I done mine in the Kamado and it came out perfect. Thanks for the video Malcolm. Keep up the good work.
Hey Malcom, I just made this on my pellet grill and at 300/325, my duck finished cooking before the breast skin could crisp. However, this duck was amazing, I loved stuffing with oranges and using the glaze over making my own orange sauce. Prior to the cooking, I followed your overnight instructions to let it sit in the fridge with initial marinade and stuffing. That citrus really tenderized that meat. So awesome!
I know it's been a couple of years, but what I try to do is for the last 20 - 30 degrees I crank it up to 450-500 degrees and try to get the skin crispy that way. It never crisp up for me at 300-350. Idk if it something to do with pellet grills or what, but I never get a crispy skin on anything at that low a temp with those.
Thank you, my dude! Just made this on my Traeger pellet grill and am extremely pleased with the results. It got to 165 in the breast a little quicker than expected so I didn’t have as much time to crisp up the skin without fear of overcooking. First time convert, and might have to start duck hunting now. Ha!
Great video! I'm about to smoke my first duck this afternoon. I've had duck many times before but I've never smoked one myself and this is a great video for someone to learn on. I'm looking forward to following you now that I've discovered your channel. Thanks!
Outstanding final product! Recipe and instructions are spot on. Poke lots of holes in the skin to render the fat out. I bought a big frozen duck at the local family owed grocery store, followed the instructions and couldn’t be happier. I thought there would be left overs, I was wrong. 165 degree internal breast temp was perfect. I used apple wood pellets in a snake smoker. Thanks Malcom, love the no bs approach.
Trick I learned for duck was to roast it in the oven but put the rack in at 45 degrees, so the fat flows out and a tray below to catch it. That stuff is gold for cooking potatoes.
Smoked three ducks on my Yoder. Wow. Better than any I’ve had in a restaraunt. No fat, juicy meat, crisp skin. Going to smoke a pair of geese tomorrow. Using Pomegranate and Port for a glaze.
As usual your recipe is spot on! Used on a wild gadwall, green teal and believe it or not a coot. All three were very tasty, the gadwall was excellent!
Doing this today--only one change--I will salt and pepper after the initial baste so the liquid won't wash off the seasoning--I like your straight forward approach--thanks
I cooked this for my Family this Christmas Eve and everybody Loved It! I had never had Duck before much less tried cooking one, but I followed your instructions Malcolm, and it turned out just like you said. Thank you so much for the video, now I have an alternative meat to cook for the Holidays! Couldn't have turned out better. Merry Christmas Buddy!
Nicely done. I like that you give the temperature options for those who like duck rare or well. I've had duck many different ways and I still prefer it medium/well done. The meat is sill juicy if you do it right and flavorful too but without that raw, gamey flavor. Crispy duck skin? Always a must! Nice videos. I'm a new subber!
I just got an Aldi brochure in the letterbox. That have ducks at the right price next week. You better believe I'll be doing this and adding a lil Chinese 5 spice into the mix as well. I can't wait!
Duck medium rare is how you cook it with or without a smoker this is a very good how to and I've done my ducks pretty much the same way but to smoke a duck you soak it in a brine and then you smoke it. After you do that you watch the duck and get the breast you scored a little bit not to the meat but you're under the fat out and then you let it cook after that you have the best duck you've ever had in your whole life Chinese secret and that's wild duck that I've shot myself store-bought and duck you can take the shortcuts like what this man has done
I’m going to be doing this tomorrow. But I did my research and there has not been a single case of salmonella poisoning from the consumption of undercooked duck with the FDA. I’ve had duck breast medium rare. It’s very good
I just picked up a frozen duck today... on sale for Canadian Thanksgiving next weekend. I'm gonna use your recipe with my Weber Smokey Mountain... just need to get some maple chunks.
Love your channel man. Your commentary just makes sense. You explain to the tee of what's going on and what to expect. I've cooked duck before but never smoked it. And thanks for the rendering tip. That's what gave me a bad taste about duck. Too fatty. But I'm gonna try this. Happy Holidays!!!
And once again back for my refresher course on Malcom’s duck. 10 year tradition now at my family’s Christmas table. Always a winner.
I never stray from this guys turkey, duck and ribs smoking recipe. Always on point and always a crowd pleaser when it comes to the smoker around the holidays.
Chances are if a big boi is giving you a recipe it's bound to be good never walked into a bad BBQ place with 350 lb chefs and had a bad bite to eat
Made this duck several years ago and blew my family's mind. My wife brought home a duck a few days ago. Here I am again. It is currently sitting in the fridge after piercing skin and salting. Ready to go for tomorrow.
I thought I was the only one who rewatches this video! I'm making this on New Year's Day, watching football, loving life. This guy's awesome.
Back again this Christmas just to be sure I don’t forget anything. Year nine and a Christmas tradition at our house. Thanks again, Malcom
Do you make it exactly like him?
@ year 10 coming up for this now family tradition every X Mas. And yes - pretty much exactly like he does in the video every year. Only differences would be in the amount and type of oranges and onions to fill the cavity with. I may change that just depending on what is available and looks good at the store.
Dude I’ve watched this for the last two years and made this duck. It’s absolutely fantastic! Thanks for the video! My go to duck recipe 👍🏼
Literally looking for my first duck recipe for Christmas dinner
Damn now I gotta try it 🙌 thanks
Are you trying to get him to comment haha
Please don't shoot anything at the store. It already comes dead and packaged
I want to make it soon.
I've cooked duck for the last 35 years every Christmas I've never done one on the smoker but I'm going to give it a try this year
I have used this recipe multiple times, and it produces the best duck I ever had. Thanks.
I used this exact cooking tutorial tonight and man best duck I've ever eaten! Malcolm you da man!
My daughter gave me two ducks to cook , but I have never cooked them before. We have a smoker and your video has given me the confidence to try to smoke these ducks. Thanks, very understandable!
I was offered some mallards from a local farm for free but I've never cooked one. Tried your recipe and one in the instapot and a always when i cook from your channel, it was a clear winner 🏆 🥇
Thank the lord i got 10 more ducks in the freezer after finding this recipe!
Christmas dinner for 5/6 years now. Come back and watch every year to double check my process. Awesome - every year. Thanks!
Edit - back again. Year 7..
Rewatching again in year 8 to be sure I don’t forget anything. My (Malcolm’s) Duck has become a Christmas tradition at our house.
I use this recipe every Thanksgiving and always go back and rewatch it ...it is a hit and everyone loves it
TheOutdoorsmansAutomotive I’m trying this tomorrow
@@JazzyDesignz7 you wont regret it it's always awesome!!
same, making it for the 3rd time tomorrow!
I followed this precisely for Thanksgiving 2024 with 2 Ducks on the same smoker and they were the star of the meal. Pressure on for a repeat for Christmas Day.
Easily the best smoked/bbq duck receipe on youtube so far
I followed these instructions to cook my first duck on Christmas day. Turned out fantastic!
Great video and recipe. Saved this video and have been coming back to it for the last 3 years to cook for my family who absolutely love this smoked duck...
Thank you!
I know this is an older video, but I did this last year for Thanksgiving and it was perfect. Doing it for Christmas this year. Thanks for the video Malcolm!
I made this duck for Thanksgiving 2023 and it was amazing, amazing, and very very tasty! This will be my go to here on out.
Thanks for sharing ❤
SERIOUSLY, this guy knows how to prepare great food. I just duplicated his smoked chuck roast chili recipe on my Traeger. some of the comments,
buddy's wife asked me to marry her, my wife was unamused. I was also told I needed to sell this chili. I'm marinating the duck as I type this message!!
We took his smoked pulled beef sandwiches to a party in 2019-unbelievable!
The duck came out awesome, the only problem was the fuck didn't weigh fifty pounds, #devoured😕
Oops,DUCK!! Thanks auto correct
Smoking a duck for thanksgiving and using this video as my guide. HAPPY THANKSGIVING ERRBODY ❤🎉
How did it turn out?
That duck looked incredible. I’m gonna find one tomorrow and follow this recipe to the letter
How was it?
Ive cooked this recipe the last 2 Thanksgiving and its always a hit! Getting ready to start the smoker for a couple more ducks this year.
Been watching this guy since pre covid times. He def has lost weight and looks so much healthier now
You know this video is 9 years old
I did this last Thanksgiving and my family and friends cleaned the platter! Today is Thanksgiving Day but my family and friends are going to celebrate this Saturday, I'm smoking a turkey per your video and repeating this duck smoke! You are the go to bar b q right man! Happy Holidays!
Made this for Thanksgiving and it got a ton of compliments. Delicious.
Yup
This is different
The first thought though is that its gonna get dry.
But there are ways around that.
Stuffing it with Pommes Granade and pumping in a cup of wine with a syringe.
That will help to transport out that fat under the skin too.
Tnx for the inspiration, dude!
Cool idea...
I’ve never smoked a duck. I’ve got to put that one on my list. Thank you.❤
Did this one last year! Off the charts delicious! Got one thawing now for our Saturday after TG celebration!!
Malcom. Been coming back to this vid for 3 straight years for x-mas dinner. Simple and wonderful. Keep rocking,
A winner! Love the way you keep it simple and understandable. Will try this Thanksgiving. Thanks you!
Just found your videos for the very first time and will be trying your smoked duck recipe. Looking forward to watching the rest of your videos!!
Here in 2020 looking for and found my duck recipe for Thanksgiving. I don't have a pellet grill so I will try this on my weber.
*2021 let’s gooooo* 👏🙌
How did it come out
@@samuelgardea9417 mine came out great! A little too much smoke/dark, but it was a success..
You can’t beat a Weber!!
Jan. 1, 2023 is my current situation. Happy New Year!
I put a duck on the B. G. Egg on Sunday after Christmas in a decent snowstorm. Perfect weather!. Didn't smoke it, just roasted it at around 325-335 for right at 2 hours, with a drip pan. I always punch small holes in the skin every 1/2 " and it really renders out the fat. Used a store-bought Asian ginger/garlic rub that was fantastic. Man that meat is rich, but I can pack it away!! I might smoke a duck for the New Year. Cheers.
I have to tell you this is the best duck i have ever tasted . I done mine in the Kamado and it came out perfect. Thanks for the video Malcolm. Keep up the good work.
It’s been 5 years, but what temp and time did it take?
Hey Malcom, I just made this on my pellet grill and at 300/325, my duck finished cooking before the breast skin could crisp. However, this duck was amazing, I loved stuffing with oranges and using the glaze over making my own orange sauce. Prior to the cooking, I followed your overnight instructions to let it sit in the fridge with initial marinade and stuffing. That citrus really tenderized that meat. So awesome!
I know it's been a couple of years, but what I try to do is for the last 20 - 30 degrees I crank it up to 450-500 degrees and try to get the skin crispy that way. It never crisp up for me at 300-350. Idk if it something to do with pellet grills or what, but I never get a crispy skin on anything at that low a temp with those.
Hard to believe that was 10yrs ago and how far Malcom has come. Trying this for Thanksgiving 2024
Somewhere in an alternate universe ducks are recommending Malcolm as an excellent acupuncturist - 4 stars.
Made it last night. Best testing for sure...flavor was amazing. Thank you for the video.
Man. I smoked a duck yesterday for the first time, following this recipe. It was fantastic. Thank you. Highly recommend this method.
Ok I followed this recipe for Christmas lunch. It’s absolutely amazing. Definitely going to add to my list. You’ve earned a new subscriber!!
Thank you, my dude! Just made this on my Traeger pellet grill and am extremely pleased with the results. It got to 165 in the breast a little quicker than expected so I didn’t have as much time to crisp up the skin without fear of overcooking. First time convert, and might have to start duck hunting now. Ha!
It gets even better when you start cooking the breast like a steak, it has the thin crispy skin of a chicken but texture of a steak
I’m doing this for Easter. Looks delicious. Thanks for your excellent video.
Great video! I'm about to smoke my first duck this afternoon. I've had duck many times before but I've never smoked one myself and this is a great video for someone to learn on. I'm looking forward to following you now that I've discovered your channel. Thanks!
I did his turkey and wing recipe on my traeger. Came out flawless. Duck is next in queue. Great vid....
Outstanding final product! Recipe and instructions are spot on. Poke lots of holes in the skin to render the fat out. I bought a big frozen duck at the local family owed grocery store, followed the instructions and couldn’t be happier. I thought there would be left overs, I was wrong. 165 degree internal breast temp was perfect. I used apple wood pellets in a snake smoker. Thanks Malcom, love the no bs approach.
Trick I learned for duck was to roast it in the oven but put the rack in at 45 degrees, so the fat flows out and a tray below to catch it. That stuff is gold for cooking potatoes.
I always cook up a duck for my wife on her birthday which is around Christmas time. Going to be barbecuing one for her this year. Cheers, brother.
Best smoked duck tutorial out there. Thank you!
I followed this recipe for Thanksgiving. The duck turned out very juicy. My guests were very impressed.
just made this for a 4th time. each time is so delicious. reminds us of the Beijing Duck we had in China. Thanks!
I love duck! Glad someone recommended this video when I asked about smoking one!
I just did this and I want to say thank you. It was the best duck I have ever tasted. Great job.
I'm doing this for Thanksgiving. Thanks for the video. Pretty simple.
Smoked three ducks on my Yoder. Wow. Better than any I’ve had in a restaraunt. No fat, juicy meat, crisp skin. Going to smoke a pair of geese tomorrow. Using Pomegranate and Port for a glaze.
As usual your recipe is spot on! Used on a wild gadwall, green teal and believe it or not a coot. All three were very tasty, the gadwall was excellent!
I will be doing this recipe on my Ironwood 885 this weekend for Fathers day. Can't wait.
Will be doin this on my Smoker this Independence Day Weekend! Happy Birthday America! We processed on the farm this weekend.
Great video! Simple and and easy to understand and follow. I appreciate it!
I'm standing here eating this duck and gotta give it 💯 thank you!
Great video! Very simple and clear set of instructions.
This is the best duck recipe ever. Thx
I just bought a new smoker and duck was the first thing I wanted to try.....Thanks for the good tips and advice. !
Delicious recipe. Turned out amazing
Doing this today--only one change--I will salt and pepper after the initial baste so the liquid won't wash off the seasoning--I like your straight forward approach--thanks
And that's what I'm doing for Thanksgiving. Thank you!!
How was it compared to chicken and turkey?
Man you're making me a smoking Legend. Made this duck and it was a hit. Thanks.
Rewatch this one every Christmas. Yum!
I cooked this for my Family this Christmas Eve and everybody Loved It! I had never had Duck before much less tried cooking one, but I followed your instructions Malcolm, and it turned out just like you said. Thank you so much for the video, now I have an alternative meat to cook for the Holidays! Couldn't have turned out better. Merry Christmas Buddy!
Nicely done. I like that you give the temperature options for those who like duck rare or well. I've had duck many different ways and I still prefer it medium/well done. The meat is sill juicy if you do it right and flavorful too but without that raw, gamey flavor. Crispy duck skin? Always a must! Nice videos. I'm a new subber!
Beautiful👍I’m doing this tomorrow morning so i can take duck to work 🤣 just got a trager. I’m addicted🤣
Thanks for this video. All other recipes suggested smoking at low temperature of 225 but I like crispy skin!
I just made this for Easter dinner. It was a huge success! Thank you for your very good advice.
Excellent presentation. Doing my first duck soon and will follow this process.
Love your style man. Thank you for your recipe
I just got an Aldi brochure in the letterbox. That have ducks at the right price next week. You better believe I'll be doing this and adding a lil Chinese 5 spice into the mix as well. I can't wait!
I like how your stuffing and glaze have a similar base as the traditional Duck a l'Orange flavours. I may have a go at this for xmas.
Thank you Malcom for all you’re great recipes
nice and simple.. and best of all it looks delicious gonna do this tomorrow prep everything right now thanks
How’d it go? Size, temps, and time would be great - thinking about it for the weekend.
I've got a duck on the smoker now with ur recipe cook instructions. Also just ordered the meat thermometer u used. Thanx for the tips
I'm gonna give this a try for Thanksgiving. The gf if doing a turkey but we both wanted to try duck as well
Malcom you are my hero man.
Duck medium rare is how you cook it with or without a smoker this is a very good how to and I've done my ducks pretty much the same way but to smoke a duck you soak it in a brine and then you smoke it. After you do that you watch the duck and get the breast you scored a little bit not to the meat but you're under the fat out and then you let it cook after that you have the best duck you've ever had in your whole life Chinese secret and that's wild duck that I've shot myself store-bought and duck you can take the shortcuts like what this man has done
Every time I watch one of your videos it changes my mind on what I wanna do next
Great video. Great tips. It's Thanksgiving today and I'm smoking three ducks in my big smoker. I've named them Donald, Daffy, and Daisy.
I'm smoking my first duck ever,and i'm going to try this recipe wish me luck.
How'd it turn out?
AHAHAHAHA!
Good luck.I'm doing my first tomorrow.
@@saltybafoon8442 omgosh! LoL! I hope y'all know eachother lol
good duck to you sir
"Let the glaze sit on" - as it just runs right off the duck :-) looks great though!
I’m going to be doing this tomorrow. But I did my research and there has not been a single case of salmonella poisoning from the consumption of undercooked duck with the FDA. I’ve had duck breast medium rare. It’s very good
Great video! I’m smoking my first duck tomorrow
I am going to do this soon and I'll follow your every step. Thanks for sharing.
I just picked up a frozen duck today... on sale for Canadian Thanksgiving next weekend. I'm gonna use your recipe with my Weber Smokey Mountain... just need to get some maple chunks.
Thanks, got one on now. Super simple and ducks were on sale.
I’m putting together a cook plan for a gadwall Duck in my freezer. Thanks for the tips! Hopefully a good video to come using some of this advice.
Thank you for the video. I was looking a whole ducks at my local grocer yesterday and now it's going to happen.
Great vid and you listed the recipe. Nice. Subscribed!
Looks great. I'm cooking a stuffed duck today.
Love your channel man. Your commentary just makes sense. You explain to the tee of what's going on and what to expect.
I've cooked duck before but never smoked it. And thanks for the rendering tip. That's what gave me a bad taste about duck. Too fatty. But I'm gonna try this.
Happy Holidays!!!
I've smoked many of ducks. Blunt ducks are the best!
Thanks for the tutorial Malcom! You’re a household name in my house.
Thanks for this very helpful video. Going to make this for Thanksgiving tomorrow!
I put this on the smoker today. Merry Christmas