Smoked Duck or Goose

Step 1

Salt the duck well inside the cavity, then paint the outside of the bird with the maple syrup. Salt the outside well.

Step 2

Set the bird in your smoker with a drip pan underneath. Smoke between 200 and 225 degrees over apple wood for 4 hours. Baste the ducks with the maple syrup every hour. When smoked, allow to cool completely, then carve. Serve cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear in a pan. Slice and serve with lentils.