South Texas BBQ Duck Recipe (2024)

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.

I cooked this on my traeger. Set it to 225 and followed the instructions. The only change I made was after it was done cooking in the foil, I took it out and cranked up the grill to 450 to crisp up the skin. Tacos were outstanding!

Beautiful! I substituted Lawry's salt with Jack Daniel's pork rub and cooked it in a Kamado grill, indirect heat plate on and some pecan wood chips mixed with the charcoals, at steady 250° for 2+ hours, then wrapped it in aluminum foil and return it to the grill for another 3 hours (it was already @temp, so no need to use the oven)...Paired it with charred brussel sprouts. For dessert a good portion of vanilla ice cream sprinkled with cinnamon and a good tequila añejo by the side ;)

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

I make this on the green egg. I shorten the initial cooking time (the uncovered part) by about 30 minutes as I find the duck is moister when I do so.Once done the duck is shredded for use in duck tacos and any left over is added to red beans and rice.

My first time making this was super successful. My second turned out dry. Maybe my bird was smaller. Or maybe I shouldn’t have heeded a comment suggesting I score the skin. Fry your corn tortillas in the duck fat. That’s good enough to be its own thing.

I have made this a few times in my Green Egg and each time it came out great. I put some liquid (water, beer, pineapple juice, etc.) in the drip pan. Not sure it enhances the taste of the duck but the smoke smells nice with beer or juice. I cook each stage for 1.5 to 2 hours (total of 3.5-4 hours) as when it goes longer the meat, even when wrapped in foil, can get dry.Any left over duck (not likely) works well in red beans and rice or as a snappy version of chicken salad.

Turned out excellent. This duck was raised by a young man from the farm that supplies us with grass fed beef, pasture raised Berkshire pork, lamb turkey and chicken. Eggs too. He raised them for a 4-H project and did a very good job. Looking forward to his next flock. Nice smoky duck for potato’s and tortillas too.

Made this to exact specs on my Big Green Egg. It was delicious. Shredded into tacos with grilled tomatillo salsa, some chipotle mayo and lime marinated cabbage. Another wonderful recipe from the Times.

My husband and I followed the recipe exactly and used our backyard smoker. The duck is absolutely delicious! We pulled it - as in pulled pork - and served it on warm corn tortillas with a thin coating of guacamole and then topped it will a very small amount of chopped sweet onion and grated jack cheese. A tiny squeeze of orange juice brightened up the duck before we stacked it. Wow! Smoked duck tacos made our quarantined July Fourth very special. Thanks!

2hours on Smokemaster smoker, with oak wood. Wrapped in foil and 2hours in oven at 250. Served on corn tortillas with spicy pineapple salsa, extra cilantro and grated cotilla cheese. Perfect!

When I smoke duck (and chicken) in my Green Egg I spatchco*ck it. I think it cooks more evenly and heat hits more surface

The only duck I was able to procure was a frozen one from Whole Foods. I’m planning on making this in about a week - aside from thawing it does the fact it’s frozen change how I make this in any way?

I cooked my duck in the oven for 5 hours at 250 degrees - skipping the wrapping in foil step. I pulled the duck off the bone and chilled it in the refrigerator with the fat and drippings from the pan for around 6 hours before I reheated it and served it. I'm sure that I didn't get the smokiness - but my dinner guests loved it. I served the duck with Rick Bayless's Roasted Tomatillo Salsa, avocado, cherry tomato salad and Queso Fresco. Fun dinner!

I cooked this on my traeger. Set it to 225 and followed the instructions. The only change I made was after it was done cooking in the foil, I took it out and cranked up the grill to 450 to crisp up the skin. Tacos were outstanding!

This was just delicious! I would apply the rub a day ahead next time. The duck was lightly smoked and fell apart. We made tortillas with the duck and Burmese slaw with Green Peppercorn Guacamole. Leftovers will be nachos with Oaxacan cheese.The pickled tea is a revelation and will become a staple. I will add more oil to it when using it as a salad dressing ingredient.

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

Beautiful! I substituted Lawry's salt with Jack Daniel's pork rub and cooked it in a Kamado grill, indirect heat plate on and some pecan wood chips mixed with the charcoals, at steady 250° for 2+ hours, then wrapped it in aluminum foil and return it to the grill for another 3 hours (it was already @temp, so no need to use the oven)...Paired it with charred brussel sprouts. For dessert a good portion of vanilla ice cream sprinkled with cinnamon and a good tequila añejo by the side ;)