Kamado Joe: Low ‘n’ Slow Chilli Cherry Smoked Duck


Low ‘n’ Slow cooking should not just be reserved for pork. Cooking Low ‘n’ Slow allows the fat and muscle to break down slowly and get re-absorbed back into the meat – sounds horrible but that is what gives great juiciness, flavour and texture. So Low ‘n’ Slow is a perfect way to cook duck, as my Mum says “if it’s worth having it’s worth waiting for”. This duck recipe has a real kick as I love duck with a bit of heat but also well balanced by the fresh herbs and lemon.

Just a side note – the price of duck seems to be coming down. I picked up my Gressingham duck and it had the same price a chicken, not sure why but I’m making the most of it.


Using a skewer piece the skin of the duck top and bottom. This allows the larger fatty bodies to break down faster and leaves you with a duck that is less greasy. Mix all the ingredients and gently rub into the skin of the duck ensuring that the rub gets into all the creases on the duck. Ideally put back in the fridge and leave to marinade overnight if possible. If not give it at least 2 hours between adding the rub and putting onto the BBQ.



Remove the duck from the fridge at least 1 hour before cooking. Fire up your Kamado Joe and, once the temperature has stabilised at around 150 C, add your chunk of pre-soaked Cherry wood. I would advise having the duck on a cooling rack or rib tray over a dish, this prevents the juices making a mess on your BBQ as well as stopping the fat hitting the defector plates. This can cause a lot of smoke, cherry smoke is fine – burning fat is not.


Your duck should be ready in 3 – 4 hours but cooking times may vary depending on the size of the duck. I always use my Thermapen to ensure that the internal temperature is above 70 degrees. Once the internal temperature has been reached, take the duck off the grill and tent with foil. Leave to rest for 15-20 minutes before serving.

Rub Recipe:

½ teaspoon chilli flakes
grated skin of 1 lemon
1 teaspoon brown sugar
1 tablespoon crushed pepper corns
1 teaspoon salt flakes
1 teaspoon dry coriander
1 teaspoon crushed garlic
1 medium sized lump of Cherry wood (soaked in water)



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