- 1 (5- to 5 1/2-pound) duck
- 2 quarts water
- 1/4 teaspoon hot sauce
- 1/2 cup Worcestershire sauce
- 1/4 cup commercial meat-curing mixture
- 2 (25.4-ounce) bottles Burgundy or other dry red wine
- Spiced apple rings
- Fresh parsley sprigs
- Remove giblets and neck from duck; reserve for other uses. Rinse duck thoroughly with cold water, and pat dry. Prick fatty areas, except breast, with a fork. Place duck in a large plastic bag with seal.
- Combine water, hot sauce, Worcestershire sauce, and salt; stir well. Pour over duck in plastic bag; seal bag, and refrigerate overnight. Remove duck, discarding liquid. Rinse duck thoroughly with cold water; pat dry. Lift wingtips up and over back, tucking under duck securely. Fold neck skin under.
- Prepare fire in smoker, and let burn 10 to 15 minutes. Place water pan in smoker, and fill with 1 bottle of wine. Add enough hot water to fill pan.
- Place prepared duck on food rack. Cover with smoker lid; cook 8 hours or until drumsticks are easy to move, refilling water pan with additional wine and water as needed.
- Transfer duck to a serving platter; cool 15 minutes before carving. Garnish with apple and parsley.
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