• 1 whole duck
• 2 tablespoons of black pepper
• 1 1/2 tablespoons garlic salt
• 3/4 cup soy sauce
• 3/4 cup honey
• 3/4 cup port wine (or substitute any red wine)
• 1 bag of charcoal
• Charcoal chimney starter
• 1 or 2 bags of wood chips (apple or cherry wood is recommended)
Step 1. Light your smoker and soak your wood chips in water.
Step 2. Use a fork to poke holes in the skin of the duck so your seasoning can go past the fat and into the meat of the duck.
Step 3. Season the duck with the black pepper, garlic salt, soy sauce, honey and red wine inside and out. You can reserve some additional liquid ingredients to use for basting later during the smoking process.
Step 4. Once your smoker is hot at about 107-120 ºC, put your duck on the grates breast side down. This will ensure the fat in the back side of the bird will melt down into the meat and give you a tender and juicy smoked duck.
Step 5. While the duck is smoking, you can baste the liquid ingredients on the top of the duck a couple times. Cook the duck until the internal breast temperature reaches 74 ºC.
Just in case: Smoked duck will take you about 4 hours depending on your smoker temperature and the actual weight of your duck.