Chinese 5 Spice Duck

Ingredients

1 ½ tsp salt
One 5 lb duck, gizzards and inner cavity fat removed

Spices:
3 tbsp Chinese 5 Spice powder
2 tbsp smoked sugar Or brown sugar
½ tbsp fresh ground pepper
1 teaspoon smoked sea salt

Directions

On a bird that has been patted dry with a paper towel, rub it all over with the 1.5 tsp sea salt and let it sit uncovered in the refrigerator overnight- this will help the skin become more crispy when smoking.

Next, poke holes in the skin of the duck being careful not to puncture the meat (this is so the fat can render out), and rub the spice paste all over the duck.

Smoke the duck at 250 degrees until the internal temp reads 130 degrees in the breast with an internal read thermometer. To achieve crispy skin, grill the duck on 400 degrees or place under a broiler for 5 minutes, being careful not to overcook, removing the duck from the oven or grill once the internal read thermometer reads 135 internal degrees.

Let rest a few minutes and serve immediately.