Entree: Bouvet Island – Central Culinary Region – Smoked Eider Duck (Smoked sea duck cured in a brine and finished over aromatic wood smoke)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Additional 8 hrs

Total 8 hrs 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole eider duck, about 2 lb (900 g) dressed weight
- 4 cups (960 ml) water
- 1/2 cup (120 g) coarse kosher salt
- 1/4 cup (50 g) brown sugar
- 1 tbsp (8 g) crushed juniper berries
- 1 tbsp (6 g) whole black peppercorns
- 3 bay leaves
- 2 cloves garlic, smashed
- 1 small onion, quartered, about 4 oz (115 g)
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 g) unsalted butter, softened
- 1 tbsp (15 ml) chopped fresh thyme (or 1 tsp (1 g) dried thyme)
- 1 tsp (5 g) freshly cracked black pepper
- 1 tsp (5 g) sea salt (for final rub)
- 2 cups (approx. 50 g) birch or juniper wood chips, soaked 30 minutes
- 1 lemon, halved, for serving
- 2 tbsp (8 g) chopped fresh parsley, optional garnish

Show original ingredient measurements

- 1 whole eider duck, about 2 lb (900 g) dressed weight
- 4 cups (960 ml) water
- 1/2 cup (120 g) coarse kosher salt
- 1/4 cup (50 g) brown sugar
- 1 tbsp (8 g) crushed juniper berries
- 1 tbsp (6 g) whole black peppercorns
- 3 bay leaves
- 2 cloves garlic, smashed
- 1 small onion, quartered, about 4 oz (115 g)
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 g) unsalted butter, softened
- 1 tbsp (15 ml) chopped fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 tsp (5 g) freshly cracked black pepper
- 1 tsp (5 g) sea salt (for final rub)
- 2 cups (approx. 50 g) birch or juniper wood chips, soaked 30 minutes
- 1 lemon, halved, for serving
- 2 tbsp (8 g) chopped fresh parsley, optional garnish

Instructions

1. Prepare the brine: in a nonreactive pot combine 4 cups (960 ml) water, 1/2 cup (120 g) kosher salt, 1/4 cup (50 g) brown sugar, crushed juniper berries, black peppercorns, bay leaves, smashed garlic, quartered onion, and 2 tbsp (30 ml) white vinegar. Heat just until salt and sugar dissolve, then cool completely.
2. Brine the duck: submerge the duck in the cooled brine, weighted if necessary, and refrigerate 6–8 hours (up to overnight) for a firm, seasoned flesh.
3. Rinse and dry: remove the duck from the brine, rinse thoroughly under cold water, and pat dry. Place uncovered on a rack in the refrigerator 1–2 hours to dry and form a light pellicle; this helps smoke adhere.
4. Prepare the rub and smoker: mix softened butter, chopped thyme, cracked black pepper, and 1 tsp (5 g) sea salt. Preheat your smoker to a low smoking range (cold smoke 80–100°F / 27–38°C with short finishing heat, or hot smoke 175–200°F / 80–95°C for a single-step cook). If using a stovetop or kettle smoker, arrange soaked wood chips according to the manufacturer’s directions.
5. Apply rub and smoke: loosen the skin slightly and rub a portion of the butter mixture under the skin and the rest over the skin. Place the duck breast-side up in the smoker and smoke with birch or juniper chips until the skin is golden and the internal temperature at the thickest part of the breast reaches 165°F (74°C). Hot smoking typically takes 1 to 1.5 hours for a small duck; adjust time for your equipment.
6. Rest and finish: remove the duck from the smoker and tent loosely with foil. Let rest 10–15 minutes before carving to allow juices to redistribute.
7. Serve: carve and squeeze lemon over slices, garnish with chopped parsley if desired, and serve immediately with simple boiled potatoes or dark rye bread to complement the smoky, briny flavor.