• 5 - 6 lb. duck
  • 1 apple, cut in 8 pieces
  • Salt and pepper

Prepare duck for roasting; trim wings, neck, and tail. Season cavity with salt and pepper, and stuff with apple pieces. Place in 225F smoker for 2-1/2 hours with 2 chunks of apple wood. Remove cavity contents and allow to cool. Cut duck in half. Carefully remove all bones except wing and leg bones. Remove all excess fat. Re-heat in 400F broiler oven, to crisp skin. Serve.

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