Reverse Seared Smoked Duck


#Smoked duck with duck fat mushrooms, arugula, and garlic couscous. A great dinner! I smoked the duck for an hour at 150f to get the flavor then seared on high heat to melt the fat and crispy the skin. A little over done at medium but still tasted amazing. Best way to make duck in my opinion. Smoked Duck technique from @All Things Barbecue and @ #fyp #foodtok #cooking #comfortfood #bbq

♬ funky house – Close-Wu

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