I was at a music festival this weekend where I had quite a few friends in attendance and cooked up quite a bit of wild game including Squirrel, Venison Chorizo Tacos and backstraps. As I was packing the cooler, I came across a whole plucked duck from last season, so I through it in as well. Once at the festival, I quickly became friendly with the BBQ vendor who was smoking brisket, so I asked to borrow a little smoker space the next day. Needing a simple recipe, I took some molasses and reduced it a little over the stove to thicken it up. I then rubbed the duck with Kosher salt and thoroughly coated it with the molasses. I then put it in the smoker for about 3 hours, took it out and let it sit for another 2 hours to cool.

Man, I'll tell you what -that was some fine eating and it does not get any simpler then that. This duck got reduced to clean bones in about 4 minutes. The molasses bark was just incredible.
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