Smoked Rotisserie Duck with Wild Game Seasoning

Smoked Rotisserie Duck

Ingredients:
1 ea 5-6 lb Duck
1 C Butter
2/3 C Spice Union Wild Game Seasoning Blend

Prepare the basting butter:

Melt the butter in a small sauce pan over low heat
Add 4 Tbsp of Spice Union Wild Game Seasoning Blend to the melted butter.
Continue to cook the basting butter on low heat for 5 minutes to allow all the spices to bloom.

Prepare the Duck:

Bring the duck to room temperature before starting to prepare it for smoking.
Preheat your smoker to 275°F, setting up for indirect heat rotisserie cooking.
Place an aluminum pan in the center of the smoker, right under where the duck will be cooking. This pan will catch the rendered duck fat.
Truss the duck by binding the legs first, then looping under the chicken and binding the wings tight to the duck body.
Turn the duck so the back bone is facing up. With a small knife, poke several holes through the duck skin along the backbone.
Liberally season the entire duck with the remaining Spice Union Wild Game Seasoning Blend.
Skewer the duck on the rotisserie rod and fix in place using the spit forks.
Place the duck on the smoker and fix the rotisserie rod into the motor, per the manufacturer’s instructions.
Be sure that the aluminum pan is placed directly under the duck.
Smoke the duck at 275°F for about 90 minutes.
During this initial 90 minutes of cooking, baste the duck with the basting butter every 20 minutes.
Remove the aluminum pan and combine the rendered duck fat contained in the aluminum pan with the basting butter.
Return the aluminum pan to the grill.
Continue to smoke the duck for about 90 minutes more; basting the duck every 10-12 minutes for the remainder of the cooking.
The duck is done cooking when the thighs reach an internal temperature of 170°F.
Remove the duck from the smoker and rotisserie rod.
Let the duck rest for 5-7 minutes before cutting.
Serve the duck brushed with any remaining basting butter and your signature side dishes.