> Skip to content

Recipe  •  11 January 2022


Ted Reader's delicious wine-brined duck

A succulent and flavourful recipe from Smoking Foods.

A good hot smoke helps render the fat on duck, making the skin crispy and the meat super succulent.

Prep Time 30 minutes
Smoker Temp 275°F (135°C)
Smoke Time 3 to 4 hours

  • 1 whole duck (about 4 to 5lb [1.8 to 2.3kg])
  • Gourmet-style barbecue sauce

For the brine

  • 1 bottle (25oz [750ml]) of Riesling white wine
  • 3 cups water
  • ¼ cup kosher salt
  • 2 tbsp honey
  • 1 medium orange, juiced
  • 2 sprigs of fresh sage
  • 2-inch (5cm) piece of fresh ginger, chopped
  • 8 garlic cloves, chopped
  • 1 medium white onion, chopped
  • 2 tbsp black peppercorns
  • 2 cinnamon sticks (3 inches [7.5cm] long each)

For the rub

  • 2 tbsp kosher salt
  • 1 tbsp freshly ground black pepper
  • 1 tbsp granulated garlic
  • ½ tsp ground cinnamon

In a large pot, make the brine by combining the wine and water. Stir in the salt and honey until the salt dissolves. Add the orange juice. Chop the orange rinds and add them to the pot.

Add the sage, ginger, garlic, onion, peppercorns, and cinnamon sticks. Mix well to combine. Place the duck in the brine and place a plate over the top to keep the duck submerged. Cover the pot and refrigerate for 24 hours.

Remove the duck from the brine and pat dry inside and out with paper towels. Discard the brine. Place the duck on a smoking rack and refrigerate for 4 hours or overnight.

In a small bowl, make the rub by combining the salt, pepper, granulated garlic, and cinnamon. Rub the duck inside and out with the rub. Insert a thermometer probe into the thickest part of a thigh without touching bone.

Preheat the smoker to 275°F (135°C). Use hickory, oak, or maple wood.

Place the duck back side down into the smoker and smoke until the internal temperature reaches 185°F (85°C), about 3 to 4 hours.

Remove the duck from the smoker and allow to rest for 10 minutes. Carefully remove the skin and thinly slice into julienne strips. Pull the meat off the bones. Use your hands or two forks to shred the meat into little strips.

In a large bowl, combine the shredded meat, julienned skin, beer, and just enough barbecue sauce to moisten the mixture. Serve immediately.

Recipe Note: Use the reserved duck bones to make a poultry stock.

Hungry for more recipes? Sign up to our foodie email here

Smoking Foods Ted Reader

Prepare your taste buds for the magic of smoked foods

Buy now
Buy now

More features

See all recipes
Awamat (Lebanese doughnut balls)

Bring the Middle East to you with these crisp and crunchy Lebanese doughnut balls. They’re a sweet end to lunch or a treat with a cup of unsweetened tea.

3-minute pasta sauce

This is perfect for lunch or dinner, and is even a winner in packed lunch boxes, served hot or cold.

The ultimate chocolate chip cookie

A delicious treat that everyone will enjoy.

Cheesy courgette pizza

A delicious and easy lunch recipe that kids will love.

Cauliflower steak

Try your hand at James Strawbridge's vegetarian pub classic.

Crispy chilli chicken | Swadilo piro tareko valeko masu

Try your hand at this traditional Nepalese dish from Santosh Shah.

Child-friendly beef stroganoff

A scrumptious winter favourite, perfect for the whole family.

Cheesy stuffed mushrooms

A quick and easy favourite from the Healthy Keto Air Fryer Cookbook.

Banana chocolate-chip oat cookies

Try your hand at this delicious vegan cookie recipe.

Grilled branzino

A favourite fish recipe from Joshua Weissman.

Cacio e pepe

Try your hand at this simple yet delicious dish from Joshua Weissman.

Bolognese polenta bake

A family favourite from Rebecca Wilson.

Looking for more recipes?

See all recipes