Preparation:
Poke holes, with a fork, all over the skin. Place duck in a glass baking dish and pour marinade over duck. Marinate duck overnight in refrigerator.
Prepare smoker. Put duck on a standing bird rack so the juices and fat cooks out. Baste about every 30-45 minutes with marinade.
It takes about 5-6 hours. Stop basting after 4 to 4 1/2 hours. Meat is tender if it starts to "fall off the bone". Then take it off and serve. Watch out for neighbors stopping by! |
