Ingredients

50/50 mixture apple juice and water
¾ cup red wine vinegar
¾ cup soy sauce
¾ cup honey
2 Tbsp garlic salt
2 Tbsp freshly ground black pepper
1 whole duck (2.2 to 2.7 kg)
Suggested wood: Apple

Preparation

1. Preheat smoker to 120°C. Add 50/50 mixture of apple juice and water to water tray.
2. In a medium bowl, combine red wine vinegar, soy sauce, honey, garlic salt and pepper. Place duck in a resealable plastic bag.
3. Reserve ½ cup marinade for later use. Pour remaining marinade over duck. Refrigerate and marinate for 2 to 4 hours.
4. Place duck on middle rack of smoker and smoke, uncovered, for 1 hour, basting several times with reserved marinade.
5. When well browned, cover with aluminium foil and smoke for 2½ to 4 hours or until internal temperature reaches 75°C.

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