Servings: 4
Cooking Time: 4 Hours

Ingredients :

1 quart buttermilk
1 (5-pound) whole duck
¾ cup soy sauce
½ cup hoisin sauce
½ cup rice wine vinegar
2 tablespoons sesame oil
1 tablespoon freshly ground black pepper
1 tablespoon minced garlic
Mandarin Glaze, for drizzling

Directions :

1. With a very sharp knife, remove as much fat from the duck as you can. Refrigerate or freeze the fat for later use.
2. Pour the buttermilk into a large container with a lid and submerge the whole duck in it. Cover and let brine in the refrigerator for 4 to 6 hours.
3. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 250°F.
4. Remove the duck from the buttermilk brine, then rinse it and pat dry with paper towels.
5. In a bowl, combine the soy sauce, hoisin sauce, vinegar, sesame oil, pepper, and garlic to form a paste. Reserve ¼ cup for basting.
6. Poke holes in the skin of the duck and rub the remaining paste all over and inside the cavity.
7. Place the duck on the grill breast-side down, close the lid, and smoke for about 4 hours, basting every hour with the reserved paste, until a meat thermometer inserted in the thickest part of the meat reads 165°F. Use aluminum foil to tent the duck in the last 30 minutes or so if it starts to brown too quickly.
8. To finish, drizzle with glaze.