This is a recipe modified from Ted Allen from the Food Channel. I think the show was “Best Thing I’ve Ever Made”
5 pounds or so whole duck. Mine was frozen and thawed.
Salt and Pepper.
Trim off the tail and neck fat and make sure your duck is empty inside. Mine came with gizzard, liver, neck and packet of orange sauce. I put the fat in a skillet and rendered the fat and saved it. I think it is liquid gold. Saved the liver as well but I’m not sure what I’ll do with it.
Pat dry. Salt and pepper inside and out
Using a paring knife stab the duck dozens of a times. Not like Psyco but just through the skin on all sides. Stabs, not incisions
Place the duck on a roasting pan or a rack with a pan underneath breast side up.(you will be very sorry if you don’t put a pan underneath to catch the fat.) Put into your smoker. (mine is a 025 model) and set the temp for 300. I had a little hickory in the box from and earlier smoke but did not add anymore wood. Probably an ounce or so left over. Every hour remove the duck and empty the fat if you need to. Then stab again on all sides and turn the duck over breast side down. Repeat this for 5 times. Mine was in the smokier a total of 6 hours. Close the door to keep as much heat in as possible when stabbing and rotating the duck. Preheat oven to 425. Place the duck in the oven for about 5 minutes so so to crisp the skin. Rest a while then carve her up. I removed the backbone with scissors first. The legs and wings just about fall off. Real Good!! There was a cherry sauce recipe, but I made my own sauce with cherry preserves, balsamic vinegar, S/P and a little cayenne pepper.
I thought being cooked that long might dry it out but it was tender, juicy and delicious. Give it try sometime.