As much as I love Spring in Canada, Summer holds a special place in my heart, especially when it brings friends together, good food, and vibrant culture during events like Caribana in Toronto. This Smoked Jamaican Jerk Duck is a flavor-packed, smoky twist on Caribbean-style duck that’s perfect for backyard gatherings and long summer evenings.
Traditionally, in the Caribbean—especially in Guyana and Trinidad and Tobago—duck is curried with layers of heat and rich masala undertones. But I wanted to take a different approach this time, borrowing some of the bold, herbal heat of Jamaican jerk and pairing it with the subtle fruitiness of cherry wood smoke. The result is something special: juicy duck meat with crispy skin, infused with spice and kissed by smoke, finished with the brightness of citrus and a splash of wine.
This recipe is designed for a smoker, but you can still bring it to life in your oven with a few simple adjustments. And if you’re lucky enough to have the Traeger “Super Smoke” setting, you’re in for a deeper, more complex flavor finish. Serve this duck with a fresh Summer Fruit Compote and your favorite wine spritzer, and you’ll have a dish that guests will talk about long after the last bite.
Whether you’re hosting a big lime or cooking for yourself, this Smoked Jamaican Jerk Duck delivers big flavor, seasonal ingredients, and a celebration of Caribbean culinary creativity.
Ingredient Guide
- Duck – The rich, fatty meat takes on flavor beautifully and stays juicy when smoked low and slow.
- Lemon – Used to rinse and clean the duck, a traditional Caribbean step that also helps cut the rawness.
- Allspice Berries – Also known as pimento, a key element in Jamaican jerk for its warm, peppery profile.
- Black Peppercorns – Add sharp heat and depth to the dry rub.
- Red Pepper Flakes – Optional, but perfect for layering in more heat.
- Bay Leaves – Earthy and herbal, crushed to intensify their flavor in the rub.
- Nutmeg – A little goes a long way; freshly grated adds complexity and aroma.
- Cinnamon – Adds sweet, woody warmth that plays well with jerk spices.
- Sea Salt – Enhances all the flavors and helps the rub penetrate.
- Scallions – Part of the aromatic base in the roasting pan.
- Ginger – Adds sharp brightness and subtle heat.
- Thyme – Essential in Caribbean cooking for its earthy, fresh flavor.
- Clementines – Add natural sweetness and moisture while smoking.
- Nyarai Cellars Origin Wine Spritzer – A fruity, light wine that infuses the duck with moisture and citrusy notes.
Shopping Made Easy
- You can find a whole duck in the freezer section of most larger supermarkets or at your local butcher.
- Look for whole allspice berries in the spice aisle or Caribbean/West Indian markets.
- Fresh thyme, scallions, and ginger are widely available year-round in most grocery stores.
- Nyarai Cellars Origin Wine Spritzer may be found online, or substitute with a citrusy white wine if needed.
- If you don’t own a smoker, use your oven and follow the same temperature guidelines for a slower roast.
Cooking Notes from the Kitchen
- Use tweezers to remove any fine pinfeathers for better presentation and texture.
- Scoring the duck skin helps the fat render out and creates a crisper, more flavorful finish.
- The dry brine works best if applied the night before and left uncovered in the fridge for at least 12 hours.
- If using an oven, roast the duck at 350–375°F (175–190°C) for about 3–4 hours until golden and fully cooked.
- For added aroma, place a few star anise in the cavity while smoking for a subtle, Asian-inspired twist.
What Can I Substitute for Nyarai Cellars Origin Wine Spritzer?
You can use a citrus-forward white wine like Sauvignon Blanc or even a dry apple cider. The goal is to add moisture and subtle fruitiness while the duck smokes or roasts.
Is This Smoked Duck Spicy Like Traditional Jerk?
It has the aromatic heat of jerk seasoning but isn’t overly spicy. You can control the spice level by adjusting the red pepper flakes and choosing whether or not to add Scotch bonnet or hot sauce on the side.
Can I Make This Jerk Duck Without a Smoker?
Yes! You can use a conventional oven set to 350–375°F (175–190°C) for 3–4 hours. You won’t get the same smoke flavor, but it will still be delicious.
What Should I Serve with Smoked Jerk Duck?
A bright, fruity compote like the Summer Fruit Compote balances the smoky, savory flavors. Roasted vegetables, rice and peas, or a tropical slaw also pair well.
Can I Use This Recipe for Chicken or Turkey Instead?
Absolutely. The same dry rub and smoking method works for whole chicken or turkey. Adjust cooking times based on the size of the bird and monitor the internal temperature closely.
A Smoked Jamaican Jerk Duck
Ingredients
- 1 whole duck 7 lb
- 1 lemon juice
- 1 tablespoon allspice berries
- 1 tablespoon black peppercorns
- 1 tablespoon pepper flakes optional
- 2 bay leaves crushed
- 1/2 teaspoon nutmeg freshly grated recommended
- 1 teaspoon ground cinnamon
- 1 tablespoon sea salt
- 4 scallions
- 5 slices fresh ginger
- 12 sprigs thyme
- 2 clementines halved
- 1 can Nyarai Cellars Origin Wine Spritzer
- 1 teaspoon dehydrated chives optional
- 1 teaspoon onion powder optional
- 1 teaspoon garlic powder optional
Instructions
- Rinse the duck with cool water and lemon juice, then pat dry with paper towels. Remove any visible pinfeathers using tweezers. Trim excess fat as needed.
- With a sharp knife, score only the skin (not the meat) on the breast side of the duck. This allows the fat to render and helps the seasoning penetrate.
- In a mortar and pestle, crush the allspice berries, black peppercorns, pepper flakes (if using), and bay leaves. Stir in the salt, cinnamon, and nutmeg. If using, mix in the optional dry brine ingredients (dehydrated chives, onion, and garlic powder).
- Rub the entire duck thoroughly with the dry seasoning mix. Place on a wire rack over a cookie sheet, uncovered, and refrigerate for 12–16 hours.
- In a roasting pan with a wire rack, layer the scallions, thyme, ginger slices, and halved clementines. Pour the wine spritzer into the pan.
- Remove the duck from the fridge and place it breast-side up on the rack. Transfer to a preheated smoker at 275°F (135°C).
- Smoke for 2 hours, rotating the pan halfway through if your smoker has hot spots.
- Increase the smoker temperature to 375°F (190°C) and cook for an additional 1 1/2 hours.
- For an extra layer of smoke flavor (if using a Traeger), reduce heat to 180–190°F (82–88°C) and engage “Super Smoke” for the final hour.
- Remove the duck from the smoker and let it rest for 10 minutes before carving. Serve warm, ideally with the Summer Fruit Compote and a chilled Nyarai Cellars Origin Wine Spritzer.
