South Texas BBQ Duck
Updated June 23, 2023
- Total Time
- 5 Hrs
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon ground cinnamon
- 1tablespoon ground coriander
- 2tablespoons ground cumin
- 1tablespoon ground black pepper
- 2tablespoons Lawry’s seasoned salt
- 14-to-6-pound duck
Nutritional analysis per serving (8 servings)
835 calories; 81 grams fat; 27 grams saturated fat; 0 grams trans fat; 38 grams monounsaturated fat; 10 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 24 grams protein; 667 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Light a charcoal grill or smoker, or heat oven to 250.
- Step 2
Make a dry rub by combining the cinnamon, coriander, cumin, black pepper and seasoned salt in a small bowl. Season the duck aggressively with the rub, applying it all over the body, inside and out.
- Step 3
If smoking, place the duck on the smoker and cover, keeping the heat around 220 to 250. If grilling, move coals to one side of the grill and place duck on the other, away from the direct flame, then cover the grill. If oven-roasting, place duck in a roasting pan, and put in the oven.
- Step 4
Cook the duck for 2 hours or so, until it has taken on some color, then remove from the heat, and place on a large sheet of aluminum foil. Wrap the duck in the foil, using another sheet if necessary.
- Step 5
Place the wrapped duck in a clean roasting pan, and put in the oven to continue cooking for 2 or 3 more hours, until the meat is tender and pulls away from the bone. Serve with tortillas and salsas.
Private Notes
Comments
The last time I cooked a whole duck on the grill, using this method (but no wood chips), I had terrible flame-ups and had to quickly abandon the grill and finish the cooking in the oven. I was even using a drip tray under the duck. I've always had good luck roasting duck in the oven, low and slow, after scoring the skin to let the fat render out.
Delicious. Smoked 2 hrs with mesquite then wrapped in foil and back into smoker without chips for 2 hr. Got a decent amount of the fat during 2nd hr of smoking by raising the duck legs up an inch or two and placing a 4x6 foil tray 2 shelves below breast end. Smoke and heat could still flow well. Served with tortillas and a spicy version of Sam Sifton's Pineapple Salsa. Lawry's is roughly 2 Tbsp kosher salt, 2 tsp sugar, 3/4 tsp paprika, 1/4 tsp ea of turmeric, onion powder and garlic powder
If you have wrapped the duck in foil, then it will make no difference whether it is finished in the oven or in the smoker.
A favorite. I use a Green Egg and add an apple as "stuffing." The duck is eaten as is or in Duck Tacos. The odor from the smoker (Green Egg) is worth the cooking: So sayeth the local cats, etc.
Make this in a Green Egg. Day 1 is just duck Day 2 it is duck in red beans and rice Day 3-4 duck tacos
Cooked in the OVEN - Wow this is the best duck I've had! Heavenly melty with all those spices... Hald a 6lb duck. Added 1 tbsp South African Smoke spice from Trader Joe's, reduced the salt to 1 tbsp (I used sea salt), the rest same as in recipe but doubled the coriander by accident, turned out perfect! Rubbed all spices inside out the night before cooking. Stuffed with 1 sliced granny smith, 1 orange sliced and 8 prunes & cooked at 250 for 2hr, wrapped in foil and cooked for 2hr 40 min! LOVE
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