Wayne Gisslen

Smoked Duck

Preparation info
  • Yield:

    2

    Smoked Ducks
    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    1. Prepare the brine: Heat the water in a pot until it is warm. Add the salt, sugar, and Prague Powder and stir until they are dissolved. Add the bay leaves and onion powder.
    2. Cool, then chill the brine.
    3. Place the ducks in a stainless-steel, plastic, or other nonreactive container. Pour enough brine over them to cover them completely. Weight them to keep

    Per 1 duck, without skin: Calories, 510; Protein, 79 g; Fat, 17 g (32% cal.); Cholesterol, 305 mg; Carbohydrates, 4 g; Fiber, 0 g; Sodium, 4330 mg.