6 Smoked Duck

Makes 6 ducks. About 85 percent of raw weight.

Ingredients

6 Pekin or Long Island ducks (4 to 6 pounds each)

Duck Brine

• 12 fluid ounces Madeira
• 6 Bay leaves
• 1 ½ teaspoon Fresh thyme leaves
• 1 ½ teaspoon Juniper berries
• 1 ½ teaspoon Chopped fresh sage
• 3 gallons Basic Brine

Steps

1. Trim any excess fat from the ducks.
2. Combine Madeira, herbs, and spices with the basic brine.
3. Weigh each duck individually and inject with brine equal to 10 percent of its weight. Place in a deep plastic or stainless-steel container. Pour enough brine over the ducks to submerge them. Use a plate or plastic wrap to keep them completely below the surface. Cure the ducks under refrigeration for 12 hours.
4. Rinse the ducks in cool water and soak in fresh water for 1 hour; blot dry. Air-dry uncovered
   under refrigeration for at lease 8 hours or overnight.
5. Hot smoke at 185°F to an internal temperature of 165°F, or about 4 ½ to 5 hours.
6. Cool the ducks completely before serving. Smoked ducks can be held, covered, under refrigeration
   for up to 2 weeks.