Directions

1. To prepare the duck, remove any organ meats from the carcass (reserve the neck for stock), rinse it under cold water, pat dry with paper towels, and place on a rimmed baking sheet. Season the inside and outside of the duck with Super Bird (or another F&S blend), using your hands to evenly distribute the spices. Insert the onion and orange quarters (enough to fit comfortably), and bay leaves inside the cavity.

2. Prepare a charcoal grill for two-zone cooking and build a medium-high fire. When the coals are glowing and covered with a fine gray ash, add your smoke source (a couple wood chucks or a log adjacent to the fire). Carefully wipe the preheated grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.

3. Place the potatoes in a 12-inch skillet, drizzle with enough olive oil to lightly coat, season with salt and pepper and toss to combine. Tuck a couple more bay leaves and/or rosemary or thyme sprigs into the potatoes, if desired.

4. Place the duck on top of the potatoes. When the fire is producing a steady stream of smoke, place the skillet over indirect heat, close the grill, vent the grill for smoking and roast for about 1 ½ hours, until an instant-read thermometer inserted into the thickest part of the thigh reads between 160ºF and 170ºF, and the breast reads between 145ºF and 150ºF, and the potatoes are cooked through. Add additional coals or wood as needed to maintain a steady temperature of around 350ºF.

   

5. Remove from heat and allow the duck to rest for at least 20 minutes. To serve, slice the duck into portions as desired and serve it alongside the warm, crispy potatoes and your favorite salad.