1 large or 2 to 3 small ducks, skin left on
1/2 tsp. onion powder
1/2 tsp. celery salt
1 tsp. black pepper
1/3 cup non-iodized salt
1/2 tsp. dill weed
1 T. packed brown sugar
1 tsp. dry mustard
1 empty beer or soda can per duck
Apple cider or beer
Combine onion powder, celery salt, pepper, non-iodized salt, dill weed, brown sugar, dry mustard. Rub mixture on skin and into cavity. Refrigerate overnight to absorb cure. The next day, remove from refrigerator and rinse cure off skin prior to smoking. Start smoker, using 50/50 mix of alder and hickory.
Fill beer can 1/4 to 1/2 full with apple cider or beer. Insert a can into cavity of each bird. Stand in smoker. Smoke in heavy smoke for 8 to 9 hours at 125ºF. When done, discard can and contents, enjoy smoked duck with cheese and crackers or on baguette slices with mustard and herbs.
Coeur d’Alene, Idaho
From—Completing the Hunt: Cooking Game with NAHC Members