Cherry Wood Smoked Duckling With Soft Cheese and Cherries

This duck is just extraordinary, one of the nicest recipes to come out of my smoker yet, I simply can not recommend this recipe highly enough.

	Using poultry scissors or a very sharp knife, halve duck along breastline and down spine wash and pat dry duck.
	Apply a liberal coating of your favorite mustard to outside of bird. Repeat on other half.
	Coat duck liberally with with Chilefire Sweet & Savory Rub working rub to cover all surfaces on the out side of the duck. Repeat on other half.
	Wrap in several layers of plastic wrap, sealing rub and mustard against duck. Place in fridge overnight. Remove from fridge and bring to room temperature (this takes about an hour to an hour and a half).
	Preheat smoker to 225° - 250°. After duck has reached room temperature, place in preheated smoker. Smoke slowly using cherry wood at as close to 225° as possible until internal temperature has reached 190°. (about 4.5 hours) Remove from smoker and let cool 20 minutes before carving.
	Serve with a slice of mild brie, and 4 or 5 fresh cherries Makes about 4 servings