Smoked Duck

I use a water smoker for cooking ducks. We get four to five pound, frozen duckings from SPD or Raley's. Sometimes there are only one or two at each place. Thaw them out before putting them in the brine. They taste great after slow cooking on the smoker!

Ingredients

• One duck per two people.
• brine

Instructions

1. Soak ducks in brine overnight.
2. Drain and put in smoker. I use long skewers to prop up the ducks over the water pan on the grill.
3. I generally do three ducks at one time.
4. Fill water pan, add wood and smoke for six hours.
5. Ducks have a lot of fat. This is going to melt it away. You may have to use a baster to pull some of the fat from the water pan and add more water.
6. The important thing is to not let the water go dry in the smoker. This will dry out the ducks.
7. You may want to make a sauce for the ducks.