Whole Duck (Spatchcock)

Duck has a massive layer of subcutaneous fat. To let it render out so the skin can get crispy, take a sharp toothpick, skewer, or the tip of a paring knife and prick the skin all over at an angle. Be careful to only pierce the skin and fat, not the meat underneath. Focus heavily on the breast, thighs, and where the legs meet the body.

Place the duck breast-side down on a cutting board. Use heavy-duty kitchen shears to cut along both sides of the backbone from tail to neck. Remove the backbone. Flip the duck over, press down hard on the breastbone until you hear it crack, and flatten the bird out completely. Trim away any excessive flaps of loose fat around the cavity.

Season the duck generously with kosher salt on both sides. Place it skin-side up on a wire rack set inside a baking sheet and leave it uncovered in the refrigerator for 12 to 24 hours. This dries out the skin completely, ensuring a crispy finish rather than a rubbery one.

Preheat your smoker to 250°F using Cherry or Alder wood. Apply your five-spice or poultry rub evenly over the duck.

Place the duck directly on the smoker grates, breast-side up. Smoke at 250°F for about 1.5 to 2 hours. This low temperature allows the duck fat to melt and render away without cooking the meat too quickly.

When the breast internal temperature hits 115°F, crank the smoker temperature up to 400°F (or transfer the duck to a preheated 400°F oven or grill). Watch it closely as the high heat will rapidly render the remaining fat and turn the skin thin, dark, and crispy.

Pull the duck from the heat as soon as the breast hits 135°F to 140°F for a perfect juicy pink medium, or up to 160°F if you prefer it fully well-done. The thighs should be around 175°F.

Rest the duck on a cutting board for 15 minutes before carving.