Clearly the duck hunt went well, now it's time to roast this beautiful bird and pump it with rich smoke. Fire-roasting duck brings out the deep and savory natural flavors, and makes the skin crisp and golden brown.
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Remove the giblets and discard or save for another use. Trim any loose skin at the neck and remove excess fat from around the main cavity. Remove the wing tips if desired.
Rinse the duck under cold running water, inside and out, and dry with paper towels.
Prick the skin all over with the tip of a knife or the tines of a fork; do not pierce the meat. This helps to render the fat and crisp the skin.
Season the bird, inside and out, with Traeger Pork and Poultry Rub. Tuck the onion, orange, and fresh herbs into the cavity.
Tie the legs together with butcher's string.
When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes.
Place the duck directly on the grill grate. Roast for 2-1/2 to 3 hours, or until the skin is brown and crisp. The internal temperature should register 160°F in the thigh (be sure to avoid the bone as this will give you an inaccurate reading).
If the duck is not browned to your liking, increase the grill temperature to 375°F and roast for several minutes at the higher temperature.
Tent the duck loosely with foil and allow it to rest for 30 minutes.
Remove the butcher's twine and carve. Enjoy!
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