Holiday Smoked Cherry Duck

Directions

1. Load fire bowl of the big green egg with natural lump charcoal in an even 2-inch (5 cm) thick layer. Mix in wood chips, Light the charcoal with a paper towel in the coals or charcoal-safe fire starter and place the convertor plate over the fire bowl. Add the grills, close lid and preheat to Low (250°F/121°C), adjusting the top and bottom vent to achieve this constant temperature.

2. Place the duck on preheated grill, insert an oven-safe programmable thermometer sideways into Duck and close the lid. Cook for about 90 minutes or until thermometer registers 165°F in the breast.

3. Paint the duck with the sauce several times while smoking with the cherry sauce to keep it coated evenly.

4. Transfer fully cooked duck to a resting pan and tent with foil. Do not close or the duck will continue to cook. Let rest 20 minutes

5. Once duck has been rested, place on cutting board and carve to your liking for the amount of people to serve

6. Slice the breasts out whole, legs whole and wings whole to make 6 sections

7. Slice the breasts into 1/2 inch thick sections and then divide portions evenly laying sliced breast like coins for display

8. To Serve: Place duck on one quarter on the dish pair with your other sides then add a small spoon of sauce to the side of the breast