Cherry Flavored Smoked Duck

There’s something deeply satisfying about the low haze of cherry wood smoke curling around whole duck quarters.

This recipe takes the slow road: a proper smoke, then an overnight soak in a bold red wine marinade laced with fresh ginger, dry mustard, and brown sugar.

The next day, those ducks hit the grill where the sugars caramelize and the skin pulls tight and crackling.

Serving twelve, this is built for a crowd, and it delivers the kind of rich, smoky-sweet flavor that makes people put down their phones and pay attention.

Pitmaster Tips

• Use fruitwood chunks (cherry is ideal) rather than chips for a longer, steadier smoke
• Pat the duck quarters dry before smoking to help the skin render and crisp
• Don’t skip the overnight marinade; that’s where the wine and ginger really penetrate the meat
• Keep your grill at medium heat and baste frequently to build layers of glossy, sticky glaze