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.
Smoker or grill set for indirect heat
Wood chunks or pellets (cherry preferred; apple also great)
Meat thermometer
Foil drip pan
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.
Heat smoker to 275–300°F (135–150°C).
Add cherry wood for complementary smoke.
Place a drip pan beneath the duck.
Place duck breast-side up.
Smoke 2–2½ hours, until:
Breast reaches 155–160°F
Thigh reaches 170–175°F
Fat should visibly render and drip.
Combine all sauce ingredients in a saucepan.
Simmer over medium heat 10–15 minutes until thick and glossy.
Taste and adjust sweet/tang balance.
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 duck 10–15 minutes.
Carve into breasts, legs, and thighs.
Serve with extra sauce on the side.
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
Beer: Belgian dubbel, brown ale, or cherry ale
Wine: Pinot Noir, Zinfandel, or Grenache
Non-alcoholic: Tart cherry soda, black tea, or sparkling water
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.
4 servings