Slow-Smoked Duck with Sliced Compound Butter (200°F Edition)

1.Pat the duck dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat to help render fat and crisp the skin.

2.Mix together kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, dried thyme, and orange zest. Rub this blend all over the duck—including inside the cavity. Stuff the cavity with any remaining woody stems from thyme and rosemary, plus any leftover garlic cloves. Let the duck rest at room temperature for 30 minutes while you prepare your smoker.

3.For the compound butter: In a mixing bowl, mash the softened butter with olive oil, chopped thyme, chopped rosemary, minced garlic (reserving one clove if desired for the cavity), a pinch of salt, and additional orange zest. Mix well until evenly combined. Place the butter mixture on a sheet of plastic wrap or parchment paper, form into a log, and roll tightly. Refrigerate until firm, about 1 hour.

4.Prepare your smoker or grill for indirect heat at 200°F (93°C). Add soaked wood chips for gentle, fruity smoke. Place a drip pan filled with chicken stock or water beneath the grates for moisture and to catch drippings.

5.When the butter is chilled and firm, slice the compound butter into rounds. Arrange several slices under the skin (carefully lifting the skin away from the breast and legs), on top of the duck, and place a few inside the cavity. Reserve the rest for layering over the duck as it smokes.

6.Place the duck breast side up on the smoker grate above the drip pan. Smoke for about 3 to 3.5 hours, or until the internal temperature reaches 160°F (71°C) in the thickest part of the breast. Every 45 minutes to 1 hour, lay additional slices of compound butter on top of the duck so it melts and bastes during smoking.

7.For extra-crisp skin, increase the smoker or grill temperature to 400°F (205°C) for the last 10-15 minutes, or transfer the duck to a hot oven. Lay one last slice of compound butter on just before finishing.

8.Remove the duck from the smoker and let it rest, loosely tented with foil, for 15 minutes before carving. Serve with remaining compound butter to melt over sliced duck if desired.