How to Truss a Duck, Whole Roasted Duck, Whole Grilled Duck, Rotisserie Duck

Smoked Duck


  • Smoker
  • Meat Thermometer
  • Turbo Trusser Chicken


  • One whole duck 5-7 lbs. 
  • Favorite Rub - We used Meat Church Holy Voodoo and Meat Church Gospel. 

Glaze Ingredients

  • 1 cup orange marmalade
  • 1/4 cup whiskey
  • 1 tbsp lemon juice
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1 tbsp hot honey

Glaze Instructions 

  • Combine all ingredients in a small saucepan. 
  • Bring to a simmer uncovered and remove from heat. 
  • Keep it warm or reheat when ready to glaze. 

Smoked Duck Instructions

  • The day before remove duck from packaging and set on a rack over a cookie sheet in the refrigerator.  This will help to dry out the skin for maximum crispiness. 
  • Set duck out to come to room temperature at least one our prior to cooking. 
  • Preheat smoker to 350 degrees. 
  • Cook duck at 350 for the first hour.  
  • At one hour increase temperature to 425-450.
  • With approximately 30 mins remaining glaze the duck with the warm glaze.  Do this three times. 
  • Remove and enjoy.  Finished temperature varies by preference.  We cook our ducks to 160 in the breast.   


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