"Duck Seazon" Smoked Jerk Duck

This smoked duck leg recipe will forever be your excuse to eat more duck; not only duck but jerk smoked duck. Duck is infused with the flavors of Jamaica jerk for a rich and almost decadent smoked dish.

Flavor is added at multiple levels so that both the interior and exterior are well seasoned. The brine + marinade helps to get that fragrant, jerk flavor penetrated well below the skin. The slow smoking on the grill adds more flavor complexity, texture, and color.

MOOD MUSIC

SMOKED DUCK INGREDIENTS

• Duck Legs
• Jerk Marinade
• Water
• Vinegar
• Salt
• Sugar
• Allspice Berries

HOW TO MAKE JERK SMOKED DUCK

Prep Duck Leg

Prick the skin all over without penetrating the actual meat

Brine the duck leg in water, vinegar, sugar, jerk paste, and salt mix overnight.

Rinse the duck and then marinate with jerk paste at least 4 hours but preferably overnight.

Smoke the Duck

Pre-heat your smoker for indirect grilling at about 250 degrees F. 

Remove excess jerk marinade from chicken. Season with salt and pepper.

Smoke the duck for an hour.

Remove the duck and wrap tightly in butcher paper, then allow to rest for 30 minutes or more. If you have a cooler, allow the wrapped duck to rest inside topped with old towels.

Finish the Duck

As an extra finishing step to get a crispy skin, fry for 1-2 minutes at 350 degrees or crank your grill up on high heat and grill skin side down over direct heat for 1-2 minutes.

COOKING CONSIDERATIONS & TIPS

Don’t skip the brining step. Brining does the same for chicken that it does for your holiday turkey. Brining helps to ensue a juicy interior. 

I used my homemade jerk marinade recipe for this dish, but if you don’t have the time or ingredients feel free to use store bought versions like Walkerswood and Grace, both of which are available in most mainstream grocery stores.

I added the additional step of frying post smoking phase. This was done solely to get a crispy skin. Most jerk recipes call fro grilling at high head directly which leads to crispy skin. However, since this recipe calls for smoking at lower temps indirectly you don’t get that same crispiness. A quick fry on the skin side solves for this and it’s great for both flavor and texture.

For a faster, different take on duck, try this grilled Suya duck breast.

MORE JERK RECIPES

Grilled Jerk Chicken

Grilled Jerk Snapper

Crispy Jerk Fried Chicken

Jerk Cauliflower

Jerk Baby Back Ribs

Jerk Salmon

For other duck recipes try these:

Sous Vide Duck Confit

Smoked Duck Gumbo

Duck Fat Smashed Sweet Potatoes

Duck Fat Belgian Fries

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