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mrbeanlovesyoga
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Spatchcock the duck and pierce the skin all over.
Dry brine the duck for 36 hours.
Smoke the duck at roughly 275°F for 3.5 hours until the breast temperature reaches 160°F.
Rest the duck while preparing beer.
Broil in the oven for 2 minutes to finish.
Baste the duck during the last hour of cooking with the OJ/maple syrup glaze and Calabrian pepper oil.
Place two pans underneath for drippings.
Skim off the fat and save it for frying other stuff in the morning.