Paleo Smoked Duck
Elevate your paleo meal game with this tender and flavorful Paleo Smoked Duck recipe, a perfect fusion of simplicity and sophistication. Seasoned with a bold blend of smoked paprika, garlic powder, and fresh thyme, this whole duck is bathed in olive oil for a luscious, golden finish and slow-smoked over apple wood chips for a fragrant, slightly sweet aroma. With just 15 minutes of prep time and the magic of a smoker, the duck emerges with perfectly crispy skin and juicy, fall-off-the-bone meat. Serve it with fresh lemon wedges to brighten every bite, making this dish an impressive centerpiece for paleo enthusiasts and food lovers alike. Ideal for special occasions or an indulgent weekend dinner, this recipe is a true celebration of smoky, herbal, and citrusy flavors.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 whole whole duck (about 5-6 pounds)
- 2 tablespoons sea salt
- 1 tablespoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons fresh thyme
- 2 tablespoons olive oil
- 2 cups apple wood chips (soaked in water for 30 minutes)
- 1 whole lemon wedges
Directions
Step 1
Start by preparing the duck for smoking. Rinse the duck with cold water and pat dry thoroughly with paper towels.
Step 2
In a small bowl, mix together the sea salt, black pepper, smoked paprika, garlic powder, onion powder, and fresh thyme.
Step 3
Rub the olive oil all over the duck, both inside and out, ensuring it is coated evenly.
Step 4
Evenly sprinkle the seasoning mixture over the entire duck, making sure to also season inside the cavity.
Step 5
Preheat your smoker to 225°F (107°C) using indirect heat and add the soaked apple wood chips according to the manufacturer's instructions.
Step 6
Place the duck on the smoker, breast side up, ensuring it is not directly over the heat source.
Step 7
Smoke the duck for approximately 2.5 to 3 hours or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
Step 8
Once cooked, remove the duck from the smoker and allow it to rest for at least 15 minutes to let the juices redistribute.
Step 9
Carve the duck and serve with lemon wedges on the side for a fresh citrus touch.
Nutrition Facts
| Serving size | (1138.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1852.2 |
| Total Fat 157.2g | 0% |
| Saturated Fat 48.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 344.7mg | 0% |
| Sodium 14246.0mg | 0% |
| Total Carbohydrate 18.5g | 0% |
| Dietary Fiber 6.1g | 0% |
| Total Sugars 3.1g | |
| Protein 84.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 138.9mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 1229.9mg | 0% |
Source of Calories