Smoked Asian Duck

Instructions

• Step 1: Dry the duck well and secure the neck to the carcass with butcher's twine.
• Step 2: In a mixing bowl, combine the hoisin, soy sauce, sriracha, ginger and Jody's Asian Persuasion Rub to create the marinate, reserving a few tablespoons for a final glaze.
• Step 3: Season the inside of the bird with 1 tablespoon of sea salt, add the marinade, and secure the opening with a wooden skewer.
• Step 4: Season the outside of the duck with 1 tablespoon of sea salt and let the duck rest uncovered in the fridge for 24 hours.
• Step 5: Remove the duck from the fridge and dry well with paper towels, then season with Jody's Asian Persuasion Rub.
• Step 6: Preheat recteq to 250°F and cook the duck until the internal temperature of the breast reaches 165°F. Brush the reserved glaze over the duck during the last 15 minutes.
• Step 7: Allow the duck to rest at least 20 minutes before slicing.