1 (4-5) pound Duck
1 small onion
Hi Mountain Seasonings Poultry Seasoning
1 bottle of honey maple syrup
Cherry Wood Chips
Rinse duck. If it is store-bought remove gizzard, neck, heart and liver.
Let the duck sit for approximately 4 hours at room temperature. Boil one gallon of water and pour it over the duck. I did this outside in a large bowl as this process will render a bit of fat from the duck. Then stuff the cavity with orange slices and sliced onions. Generously rub the duck with Hi Mountain Seasonings Poultry Seasoning.
Prepare smoker by adding wood chips and heating to 225 degrees.
Baste every half hour with honey/maple sauce to which I also added more of the Hi Mountain Seasonings Poultry Seasoning. Plan on smoking the duck 4-5 hours until golden brown.
Once finished, remove duck from smoker and allow it to rest.