Steps

• 1

  Remove the giblets from the duck 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.

• 2

  Rinse the duck under cold running water, inside and out, and pat dry with paper towels.

• 3

  Prick the skin all over with the tip of a knife or the tines of a fork; do not pierce the meat. This will help render the fat and crisp the skin.

• 4

  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 twine.

• 5

  When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.

  225 ˚F / 107 ˚C

  Super Smoke

• 6

  Insert the probe horizontally into the thickest part of the thigh, avoiding touching any bones. Place the duck directly on the grill grates. Close the lid and roast until the skin is brown and crisp and the internal temperature reaches 160°F, 2 1/2-3 hours.

  225 ˚F / 107 ˚C

  160 ˚F / 71 ˚C

  02:30

  Super Smoke

• 7

  If the duck skin is not browned to your liking, increase the grill temperature to 375°F and roast for until the desired color is reached.

  375 ˚F / 191 ˚C

• 8

  Remove the duck from the grill, tent loosely with foil, and let rest for 30 minutes.

• 9

  Remove the butcher's twine and carve the duck.