Directions

1. In a medium bowl, combine red wine vinegar, soy sauce, honey, garlic powder, salt and pepper. Reserve 1/2 cup marinade in a separate bowl.
   
2. Pat the duck dry with paper towels and place in a gallon-size resealable plastic bag. Pour remaining marinade over duck. Refrigerate for 2 to 4 hours.
   
3. Preheat smoker to 250°F. Add water to water tray and add 1/2 cup of woodchips. Let it preheat prior to adding the duck.
   
4. Place duck on middle rack of smoker breast side up and smoke, for 1 hour, basting several times with reserved marinade.
   
5. When well browned, cover with aluminum foil and smoke for 2 1/2 to 4 hours or until internal temperature reaches 165°F. Take duck out and rest for 30 minutes prior to cutting and serving.