Three whole ducks (6-10 pounds)
Brine
2 qts. cold water
1/2 tsp. garlic powder
2 c. Morton Tender Quick
1/2 tsp. onion powder
1/2 c. sugar
1/8 tsp. ground clove
One bay leaf
Method: Clean and wash ducks. Prepare the brine by combining all the dry ingredients and adding to the liquid. Stir until the salts are completely dissolved. Place cleaned ducks into brine in a glass, plastic or stainless steel container. (Don’t use aluminum) Let ducks brine in the refrigerator for 24 hours. Rinse and discard brine and pat ducks dry with paper towel. Place ducks on a rack in a smoker and smoke at 250 degrees for 11/2-2 hours depending on size of ducks. You can also place the ducks on a grill and smoke them as you grill them by placing them on indirect heat.