Low Sodium Smoked Duck
Elevate your culinary game with this Low Sodium Smoked Duck, a flavorful and healthier take on a classic smoked meat dish. Infused with aromatic smoked paprika, fresh rosemary, thyme, and zesty orange, this recipe ensures every bite is bursting with bold flavors while keeping sodium levels in check. The use of apple wood chips for smoking imparts a subtle sweetness, perfectly complementing the duck’s rich, tender meat. With minimal prep time and simple ingredients, this dish is ideal for home cooks who want to balance sophistication and wholesome eating. Serve it as the centerpiece for a special gathering or a crowd-pleasing weekend meal—your guests won’t believe it’s low sodium! Perfectly juicy, smoky, and infused with citrus-herb goodness, this smoked duck is proof that healthy can be indulgent.
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Ingredients
- 1 3-4 pounds Whole duck
- 2 tablespoons Olive oil
- 4 cloves Fresh garlic cloves, minced
- 1 tablespoon Smoked paprika
- 2 tablespoons Fresh rosemary, finely chopped
- 1 tablespoon Fresh thyme, finely chopped
- 1 teaspoon Ground black pepper
- 1 large Orange, juiced and zested
- 2 cups Apple wood chips
- 4 cups Water
Directions
Step 1
Start by preparing the duck: remove any giblets from the cavity and pat dry the duck with paper towels.
Step 2
Rub the duck both outside and inside with olive oil, making sure to coat it evenly.
Step 3
In a small bowl, combine the minced garlic, smoked paprika, rosemary, thyme, ground black pepper, and orange zest.
Step 4
Rub the spice and herb mixture all over the duck, ensuring it is well covered.
Step 5
Squeeze the juice of the orange over the duck and inside the cavity.
Step 6
Soak the apple wood chips in water for at least 30 minutes. This will create smoke and infuse the duck with a rich, smoky flavor.
Step 7
Prepare your smoker or grill for indirect heat at 225°F (107°C). Add the soaked apple wood chips to the smoker or on top of the charcoals for a charcoal grill.
Step 8
Place the duck on the grill grates or smoker rack, breast side up.
Step 9
Smoke the duck for about 3 hours or until the internal temperature of the duck reaches 165°F (74°C) at the thickest part of the breast.
Step 10
Once cooked, remove the duck from the smoker and let it rest for at least 15 minutes before carving.
Step 11
Carve the duck and serve with preferred sides, enjoying the succulent low sodium smoked flavor.
Nutrition Facts
| Serving size | (3074.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4977.9 |
| Total Fat 430.7g | 0% |
| Saturated Fat 133.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1360.8mg | 0% |
| Sodium 2761.0mg | 0% |
| Total Carbohydrate 33.6g | 0% |
| Dietary Fiber 8.5g | 0% |
| Total Sugars 19.3g | |
| Protein 262.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 323.5mg | 0% |
| Iron 23.8mg | 0% |
| Potassium 2639.8mg | 0% |
Source of Calories