Smoked Duck with Cherry BBQ Sauce is a bold BBQ recipe featuring whole duck slow-smoked until tender with crisped skin, then finished with a glossy cherry-infused barbecue sauce. This smoked duck recipe balances rich, savory meat with sweet-tart fruit flavor—perfect for special occasions, adventurous grillers, and elevated backyard BBQ.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 3 hrsTotal Time 3 hrs 20 minsFor the Duck
1 whole duck (5–6 lb), giblets removed
1 tbsp olive oil or duck fat
Dry Rub
1 ½ tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
12 tsp dried thyme or five-spice powder (optional)
Cherry BBQ Sauce
¾ cup BBQ sauce (not overly sweet)
½ cup cherry preserves or cherry jam
¼ cup tart cherry juice (or apple juice)
1 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tbsp brown sugar or honey
¼ tsp black pepper
Pinch of cayenne (optional)
Equipment
Prep the duck
2
Pat duck very dry (critical for rendering fat).
Using a sharp knife or skewer, prick the skin all over (do not pierce meat).
Rub lightly with oil or duck fat.
Mix dry rub and season duck evenly inside and out.
Optional: refrigerate uncovered overnight for crispier skin.
Preheat smoker
3
Heat smoker to 275–300°F (135–150°C) .
Add cherry wood for complementary smoke.
Place a drip pan beneath the duck.
Smoke the duck
Make the cherry BBQ sauce
5
Combine all sauce ingredients in a saucepan.
Simmer over medium heat 10–15 minutes until thick and glossy.
Taste and adjust sweet/tang balance.
Glaze & finish
6
Brush duck generously with cherry BBQ sauce.
Increase heat to 375–400°F (grill or smoker).
Cook 10–15 minutes , brushing once more, until skin tightens and glaze sets.
Rest & carve
7
Rest duck 10–15 minutes .
Carve into breasts, legs, and thighs.
Serve with extra sauce on the side.
Side Information (What to Serve With Duck)
8
Smoked or roasted sweet potatoes
Wild rice or cherry-studded rice pilaf
Grilled Brussels sprouts or green beans
Simple arugula or spinach salad
Crusty bread or cornbread
Pairing Suggestions
9
Beer: Belgian dubbel, brown ale, or cherry ale
Wine: Pinot Noir, Zinfandel, or Grenache
Non-alcoholic: Tart cherry soda, black tea, or sparkling water
Tips & Notes
10
Duck is fatty—higher smoking temp helps render properly.
Always prick the skin to avoid greasy results.
Cherry wood + cherry sauce = perfect harmony.
Don’t sauce too early—sugars burn easily.
Leftover duck is amazing in tacos, salads, fried rice, or sandwiches.
Ingredients For the Duck
1 whole duck (5–6 lb), giblets removed
1 tbsp olive oil or duck fat
Dry Rub
1 ½ tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
12 tsp dried thyme or five-spice powder (optional)
Cherry BBQ Sauce
¾ cup BBQ sauce (not overly sweet)
½ cup cherry preserves or cherry jam
¼ cup tart cherry juice (or apple juice)
1 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tbsp brown sugar or honey
¼ tsp black pepper
Pinch of cayenne (optional)
Directions Equipment
Prep the duck
2
Pat duck very dry (critical for rendering fat).
Using a sharp knife or skewer, prick the skin all over (do not pierce meat).
Rub lightly with oil or duck fat.
Mix dry rub and season duck evenly inside and out.
Optional: refrigerate uncovered overnight for crispier skin.
Preheat smoker
3
Heat smoker to 275–300°F (135–150°C) .
Add cherry wood for complementary smoke.
Place a drip pan beneath the duck.
Smoke the duck
Make the cherry BBQ sauce
5
Combine all sauce ingredients in a saucepan.
Simmer over medium heat 10–15 minutes until thick and glossy.
Taste and adjust sweet/tang balance.
Glaze & finish
6
Brush duck generously with cherry BBQ sauce.
Increase heat to 375–400°F (grill or smoker).
Cook 10–15 minutes , brushing once more, until skin tightens and glaze sets.
Rest & carve
7
Rest duck 10–15 minutes .
Carve into breasts, legs, and thighs.
Serve with extra sauce on the side.
Side Information (What to Serve With Duck)
8
Smoked or roasted sweet potatoes
Wild rice or cherry-studded rice pilaf
Grilled Brussels sprouts or green beans
Simple arugula or spinach salad
Crusty bread or cornbread
Pairing Suggestions
9
Beer: Belgian dubbel, brown ale, or cherry ale
Wine: Pinot Noir, Zinfandel, or Grenache
Non-alcoholic: Tart cherry soda, black tea, or sparkling water
Tips & Notes
10
Duck is fatty—higher smoking temp helps render properly.
Always prick the skin to avoid greasy results.
Cherry wood + cherry sauce = perfect harmony.
Don’t sauce too early—sugars burn easily.
Leftover duck is amazing in tacos, salads, fried rice, or sandwiches.
Smoked Duck with Cherry BBQ Sauce
