- 1/2 cup [115 g] butter, melted
- 6 ounces [190 mL] Creole garlic marinade
- 2 to 4 mallard ducks, cleaned, with the skin
- Cajun seasoning, to taste
- 1/2 cup [125 mL] barbecue sauce
- 1/4 cup [60 mL] honey
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- Leave some wood chips to soak in water for 1 hour; prepare smoker.
- Mix together melted butter and marinade.
- Inject 1/2 ounce [15 mL] mixture into each duck breast halves.
- Sprinkle ducks with Cajun seasoning.
- Transfer ducks, breast side up, onto smoker rack.
- Smoke ducks for 1 hour.
- Meanwhile, well mix together barbecue sauce and honey.
- Reserving approximately 1/3rd of mixture, coat smoking ducks with remaining mixture at the end of smoking time.
- Smoke ducks for approximately 3 hours mores, until a meat thermometer inserted into the thickest part of the ducks registers 140 to 160°F [60 to 71°C].
- Coat ducks with remaining barbecue sauce honey mixture before serving.
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