"If you have never worked with duck, don't be mistaken for thinking it is just like chicken. It's a tougher, smaller bird with a gamey texture. People will often say that it's a fattier bird, but if you can catch and cool that duck fat to cook with another time there are many ways to capture the flavor in other dishes. Duck is served rare, something you can never do with chicken, which highlights just how different a bird this is." - This American Bite
- 1 whole KOL Foods duck
- 1/2 small onion, pealed
- 2 Oranges
- Chili powder to taste
- Garlic powder to taste
Cut the orange and onion into quarters
Hold two quarters of orange and two quarters of the onion together and fix with toothpicks to create a complete sphere of alternating orange/onion quadrants.
Stuff the orange/onion into the duck cavity.
Sprinkle chili powder and garlic powder on the duck then layer oranges over the duck.
Preheat the smoker and once it reaches 200 degrees, put the duck in the smoker.
Smoke for 90 minutes.
Remove the duck from the smoker and place in the oven at 350 degrees for 30 minutes, or until the internal temperature of the duck reaches 165 degrees.