The sugar in the molasses combines with the natural fat in the duck skin to create a mahogany color on this smoked duck that is so deep, it looks almost burnished. Look for a thick blackstrap molasses for this recipe. Serve with a classic slaw or potato salad to round out the plate.

　　

Ingredients

Serves 3 to 4

　　1 large duck or small wild goose

　　Kosher salt

　　¼ cup (85 g) blackstrap molasses

　　

Step 1

Using oak wood, preheat the smoker to between 200°F and 225°F.

　　

Step 2

Season the duck cavity well with salt, then brush the outside of the bird with the molasses. Season the outside of the duck with salt.

　　

Step 3

Place a drip pan in the smoker and place the bird in the smoker over the drip pan.

　　

Step 4

Smoke the bird for 4 hours, basting the duck with molasses occasionally throughout the cook, until the internal temperature reaches 170°F.

　　

Step 5

Let the bird cool completely, then carve it. Serve the duck cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear it in a skillet before slicing and serving.

　　Images and text Horn Barbecue by Matt Horn; photography by Andrew Thomas Lee. © 2022 Quarto Publishing Group USA Inc. Buy the full book from Harvard Common Press or Amazon.