• Prick the breast of the duck all over with a toothpick.
• Coat the entire duck in a layer of kosher salt and place in the fridge for 8 to 12 hours to dry-brine.
• When ready to cook, preheat your smoker to 275°F.
• Remove duck from the fridge and brush off any excess salt and pat dry.
• Stuff the fruit into the cavity of the duck and using a bit of twine, tie the legs together.
• Place the duck directly on the grates and a small drip pan beneath the duck to catch the drippings.
• Let it smoke for about 2 hours, or until the internal temperature reaches 140°F.
• Baste your duck with the glaze every 15 minutes until the internal temperature reaches 160°F.
• Remove the duck from the smoker and place under a pre-heated broiler for another 3 to 5 minutes to crisp up the skin on all sides.

Maple bourbon glaze

• In a small pot and combine the ingredients for the glaze.
• Bring it to a simmer on medium heat and cook until it begins to thicken and reduce.