Smoked Whole Duck Glazed with Bourbon and Maple

Preheat the smoker to 275°F.

Trim the duck by removing excess skin, fat, and the neck from the inside (if applicable).

Pat dry thoroughly and coat with a drizzle of oil and the maple BBQ spices.

Smoke for 30 minutes.

Mix the bourbon, maple syrup, and salt.

Baste every 20 minutes until the internal temperature reaches 168°F (76°C).

Remove from the smoker and let rest for 10 minutes before slicing.