Ingredients – For Rub

• Salt
• Brown sugar
• Bay leaves
• Black pepper
• Any herbs that you might like or have fresh

Ingredients – For Sauce

• Red currant jelly
• Worcestershire sauce

Preparation

Rub the duck inside and out with 1/2 cup of a dry-cure mixture: equal amounts of salt and brown sugar, spiced with bay leaves, black pepper, and any other herbs you might like.

Smoke for 3 hours—heavy smoke with oak sawdust is best.

After smoking, rinse briefly under cold water to remove excess salt.

Dry with paper towel. Prick skin several times to help fat drain while cooking.

Slow-roast in 225-degree oven for five to six hours.

Serve with a warmed sauce made of 3 parts red currant jelly and 1 part Worcestershire sauce.