Smoked Duck

STEP 1:
Put the ingredients for the stuffing inside the duck, and seal the cavity. Score the fat with a knife; do your best not to penetrate through the duck skin.

STEP 2:
Mix the ingredients for the sauce. Set oven or smoker to 425°F (218°C), and cook the duck for about 2 hours. To give it its rich color, glaze the duck every 30 minutes with the sauce.

STEP 3:
Use a ThermoPro TempSpike to determine when the internal temperature of the duck has reached 165°F (74°C) in the thickest part of the breast, and remove from heat. When serving, add sauce over the duck.