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

1.Pat the duck dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat and crisp the skin.

2.In a small bowl, mix together kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, dried thyme, and orange zest. Rub this mixture all over the duck, including inside the cavity. Stuff the cavity with the fresh thyme, rosemary, and smashed garlic cloves. Let the duck rest at room temperature for 30 minutes while you prepare the smoker.

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

4.In a small saucepan, melt the butter with olive oil over low heat. Add a sprig each of thyme and rosemary, and a smashed garlic clove. Simmer gently for 5 minutes, then remove from heat and set aside for basting.

5.Place the duck, breast side up, on the smoker grate above the drip pan. Smoke the duck 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 30 minutes, baste the duck generously with the infused butter using a brush or spoon.

6.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. Baste once more before finishing.

7.Remove the duck from the smoker and let it rest, loosely tented with foil, for 15 minutes before carving. Serve with any remaining butter baste and your choice of sides.