Chipotle Cherry BBQ Sauce
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 1/2 tsp cayenne pepper
- 2 tsp adobo sauce from can of chipotles in abodo
- 2 tsp Worcestershire sauce
- 2 tsp salt
- 3 tsp chili powder
- 1 tbsp vegetable oil or your favorite oil
- 1 tbsp mustard
- 2 tbsp garlic minced
- 3 tbsp chipotle chilis
- 1/4 cup molasses
- 1/4 cup honey
- 1/3 cup dark brown sugar
- 1/3 cup rice vinegar
- 1/2 cup orange juice freshly squeezed if possible
- 3/4 cup yellow onion diced
- 1 1/2 cup ketchup your choice but home made is best
- 1 1/2 cup cherries pitted
For The Duck
- 1 cinnamon stick 3 inches
- 1 small shallot
- 1 teaspoon cinnamon ground
- 1 teaspoon cumin ground
- 2 teaspoons salt coarse sea or kosher
- 2 teaspoons freshly ground black pepper
- 1 tablespoon sugar
- 1 tablespoon extra virgin olive oil add more as needed
- 1 whole Duck thawed giblets removed (5 to 6 pounds)
- Thoroughly rinse the duck inside and out under running cold water. Dab with kitchen towel until dry. Be sure to double check the cavity for any additional fat or parts.
- Trim back the neck skin, making sure to leave a 1 ½ inch flap. Fold the flap and with a toothpick pin it to the back of the duck. Fold the wingtips back under the duck then prick the duck all over with a fork, toothpick or needle. You are looking to penetrate the skin but not go through the meat.
- Place the duck on a wire rack and let air dry in the refrigerator for 24 hours. 24 hours not essential, however, the longer you leave it the crispier skin you will get.
- Combine the Cinnamon, cumin, pepper, salt, and sugar in a bowl and stir thoroughly to mix. Season the front & main cavity of the duck with half of the rub mix. Inside the cavity pop in the shallot cut in half and the cinnamon stick.
- Brush the outside of the duck with oil. Once coated sprinkle the remaining rub over the duck, making sure to rub it right into the skin.
- Set up and preheat your smoker to 250ºF following your manufacturer’s instructions.
- Set up your drip pan and add your duck. You are looking to cook it until it has reached an internal temperature of 145ºF on a meat thermometer in the thickest part of the duck’s thigh. This should take around 2 – 2 ½ hours.
- When the bird hits 145ºF up the smoker temperature to 350ºF (or as close to as possible). Rub the duck with any drippings from the drip pan, if there are no drippings just use a little more olive oil. Continue to smoke until the duck is thoroughly cooked and the skin has developed a good crunch. This should take around another 1 – 1 /2 hours. However, please do check periodically to avoid overcooking. You are looking for an internal temperature of 165ºF.
- Once cooked transfer the duck to a cutting block and rest for at least 10 minutes. Once well rested carve and serve immediately with the cherry BBQ sauce.
Propane Smoker Safety
- Read and follow the manufacturer’s instruction manual
- Position your smoker in a safe location, at least 5 feet from the house and clear of any outdoor decorations and/or furniture.
- Check your tank and hoses for leaks
- Follow proper ignition practices
- Be present and check your smoker often
- Be aware of Fire knowledge & safety, make sure to have an extinguisher on hand!
- Be aware of smoke and the harm it can cause
For more Propane Smoker Safety tips, click here