• Thoroughly rinse the duck inside and out under running cold water. Dab with kitchen towel until dry. Be sure to double check the cavity for any additional fat or parts.
• Trim back the neck skin, making sure to leave a 1 ½ inch flap. Fold the flap and with a toothpick pin it to the back of the duck. Fold the wingtips back under the duck then prick the duck all over with a fork, toothpick or needle. You are looking to penetrate the skin but not go through the meat.
• Place the duck on a wire rack and let air dry in the refrigerator for 24 hours. 24 hours not essential, however, the longer you leave it the crispier skin you will get.
• Combine the Cinnamon, cumin, pepper, salt, and sugar in a bowl and stir thoroughly to mix. Season the front & main cavity of the duck with half of the rub mix. Inside the cavity pop in the shallot cut in half and the cinnamon stick.
• Brush the outside of the duck with oil. Once coated sprinkle the remaining rub over the duck, making sure to rub it right into the skin.
• Set up and preheat your smoker to 250ºF following your manufacturer's instructions. If smoking with wood I would recommend cherry wood for this recipe. If you can not get that any wood of your preference will be fine.
• Set up your drip pan and add your duck. You are looking to cook it until it has reached an internal temperature of 145ºF on a meat thermometer in the thickest part of the duck's thigh. This should take around 2 – 2 ½ hours.
• When the bird hits 145ºF up the smoker temperature to 350ºF (or as close to as possible). Rub the duck with any drippings from the drip pan, if there are no drippings just use a little more olive oil. Continue to smoke until the duck is thoroughly cooked and the skin has developed a good crunch. This should take around another 1 – 1 /2 hours. However, please do check periodically to avoid overcooking. You are looking for an internal temperature of 165ºF.
• Once cooked transfer the duck to a cutting block and rest for at least 10 minutes. Once well rested carve and serve immediately with the cherry BBQ sauce. Yum!

Chipotle Cherry BBQ Sauce

• In a medium saucepan, heat oil over medium heat. Add onion and butter and stir periodically until soft and slightly browned.
• Add in garlic and cook for a further 1 minute making sure to stir to avoid burning the garlic.
• Stir in tomato sauce, vinegar, orange juice, Worcestershire sauce, brown sugar, molasses, honey, chipotles, black, white, and cayenne pepper, mustard, adobo sauce, and cherries one at a time.
• Bring to a boil and reduce back to a simmer. Simmer for around 25 minutes or until it has thickened and everything is well combined.
• f you prefer it smoother (which I recommend) blend to your preferred texture using your choice of blender.