Smoked Jerk Duck

Ingredients

• 2 Duck Legs
• 1 cup Jerk Marinade
• 3 cups Water
• 1 cup Vinegar
• 1/4 cup Salt
• 1/4 cup Sugar
• 3 sprigs Fresh Thyme

Instructions

1. 1

   --- Prep Duck Leg ---

2. 2

   Prick the skin all over without penetrating the actual meat.

3. 3

   Mix the brine ingredients in a large pot. Stir until sugar and salt dissolve fully.

4. 4

   Place duck legs in an extra large ziplock bag, then add the brine and seal. Brine the duck leg overnight.

5. 5

   Remove the brine from the fridge. Rinse the duck and then marinate with the remaining jerk paste at least 4 hours but preferably overnight.

6. 6

   --- Smoke the Duck ---

7. 7

   Pre-heat your smoker for indirect grilling at about 250 degrees F.

8. 8

   Remove excess jerk marinade from chicken. Season with salt and pepper.

9. 9

   Smoke the duck for an hour.

10. 10

    Remove the duck and wrap tightly in butcher paper, then allow to rest for 30 minutes or more. If you have a cooler, allow the wrapped duck to rest inside topped with old towels.

11. 11

    --- Finish the Duck ---

12. 12

    As an extra finishing step to get a crispy skin, fry for 1-2 minutes at 350 degrees or crank your grill up on high heat and grill skin side down over direct heat for 1-2 minutes.