Step 1

Pluck the entire duck (be careful not to remove the skin). Remove the innards and rinse out the body cavity with cold water.

Step 2

In a large stock pot, bring water to a boil and stir in the salt and sugar. Once the salt and sugar are dissolved, add the remaining ingredients and stir until fragrant, approximately 3 to 5 minutes.

Step 3

Remove brine from heat and allow it to cool to room temperature, then refrigerate. Add the whole duck to the cooled brine and place a heavy bowl on top of the duck to keep it submerged in the liquid. Refrigerate for 24 hours.

Step 4

After the duck has been submerged for 24 hours, remove it from brine. Rinse the duck with cold water. Heat the smoker to 200 F.

Step 5

Place the whole duck on the smoker for roughly 2 hours until the internal temperature is 150 degrees.

Step 6

The duck can be served sliced, either warm off the smoker or once it has cooled. I recommend serving it cooled and sliced thinly on a charcuterie board.

Step 7

Feature image via Bryan Gregson