Pat duck very dry and allow to sit exposed to air on a wire rack to dry out completely, about 1 hour.
Prep the Smoker:
Meanwhile, prep your smoker for indirect heat to hold a temp around 250 degrees.
Make sure to have a drip pan below the duck to catch any rendered fat.
Rub the Duck:
Blend the cinnamon, pepper, garlic powder, clove, and anise pods in a mortar and pestle until finely ground and mixed thoroughly.
Rub the bird with a liberal layer of salt, outside as well as inside the cavity, and under the skin, using your hands to pull back the skin and work the salt under it.
Rub the cinnamon mixture evenly all over the duck.
Slice the onion and garlic in half and place inside the cavity.
Prepare your duck, as needed for your smoker. If using hangers, hang appropriately according to your manufactures directions.
When ready to smoke, add your wood to the smoker and place the duck over the cooler side fo the grill.
Make the Glaze:
Place a small 6” cast iron skillet over the fire and melt the duck fat.
Whisk in the orange juice, soy sauce, honey, and brandy.
Add the tyme sprigs and any garlic cloves that may have escaped their duck to the orange juice and brancy mixture.
Smoke the Duck:
Smoke the duck for 2 to 2 ½ hours until the duck reaches a temp of 170 degrees with an instant-read thermometer, basting occasionally with hte brandy mixture.
Remove from the smoker, cover and rest for 10 minutes before serving.
Garnish with fresh greenery and orange slices to serve.
I hang my poultry in my pit barrel cooker to smoke. I make sure not to hang the bird over any wood chunks and on the cooler side of the grill with a drip pan underneath to avoid unnecessary grease flare-ups.
I love using fruit woods for duck. I cherry being my top pick followed by an apple or even peach! However, this is a quick smoke, so don’t skimp on the wood or you won’t pick up as much of that savory smoked flavor as you would like.