Christmas Smoked Duck
There’s something quietly indulgent about cooking duck for Christmas. With only a few of us gathered that year, the usual turkey felt excessive, so I turned instead to duck — smaller, richer, and perfect for the smoker on a warm Australian Christmas day. Preperation meant that I left the bird uncovered in the fridge overnight, a simple trick that promises crisp skin, then filled it with lemongrass, ginger, and star anise to perfume the meat as it smoked.
Patience rewarded: as the glaze of honey, rum, pomegranate syrup and soy slowly lacquered the duck, the air filled with spice and caramel sweetness. After its final blast of heat, the skin turned deep amber and crackled at the touch. Served with a glass of something cold and a few roasted vegetables, it was the perfect Christmas centrepiece — unfussy, fragrant, and quietly celebratory.
Cook: 2 hours 30 minutes to 3 hours
Ingredients
Duck & Aromatics
- 1 duck (2–3 kg)
- 1/2 lemongrass stalk, bruised
- 1–3 slices fresh ginger
- 4 star anise
- 1 cinnamon stick
- 4 garlic cloves, bruised
Spice Rub
- 2 tbsp salt
- 1 tsp allspice
- 2 tsp Chinese five spice
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp ground ginger
- 1 tsp garlic powder
Glaze
- 60 ml golden rum
- 1 tbsp pomegranate syrup
- 2 tbsp honey
- 1 tbsp soy sauce
For the smoker
- Soaked wood chips (hickory, pecan or apple)
Method
Prep
- Dry the duck thoroughly inside and out with kitchen paper. Prick the breast skin all over with a skewer, avoiding the meat. Stuff the cavity with lemongrass, ginger, star anise, cinnamon and garlic. Place breast-side up on a rack over a tray and refrigerate, uncovered, for 24 hours to dry the skin.
- One hour before smoking, remove from the fridge. Combine the spice rub ingredients and massage all over the duck, including inside the cavity. Use a skewer to secure the cavity closed.
Smoke
- Prepare the smoker for indirect cooking at 110°C, placing a tray below to catch drips. Add soaked wood chips when at temperature.
- Hang the duck over the drip tray (or place breast-side up on the rack). Smoke for 60 minutes, then brush all over with the glaze. Continue smoking for a further 60 minutes, brush again, then smoke for 30 minutes more.
- Increase the smoker temperature to 160–180°C for the final 30 minutes to help crisp the skin.
- Rest 10 minutes before carving to serve hot, or cool to room temperature for serving cold.
To Serve
- Remove the legs and thighs, separate, then bone and slice the thigh. Remove the breasts from the carcass and slice each into 8–10 pieces.
Recipe
