Step 1: Marinate duck

Pat duck dry. Remove giblets. Trim extra skin. Poke holes in skin. Marinate overnight in orange juice with sliced orange, soy sauce, hot honey, rice vinegar, minced garlic.

Step 2: Dry for crisp skin

Pat dry. Place on wire rack in fridge uncovered for 6 hours.

Step 3: Season

Apply light duck fat coat. Heavy honey rub all over. Stuff cavity with half orange. Tuck wings.

Step 4:Smoke low  

Insert thermometer probe into thickest part,Preheat Z Grills to 325°F. Smoke duck until internal reaches 145°F (about 1-2 hours). Mist with butter spray after 1 hour.

Step 5:Glaze and finish

Mix glaze: orange marmalade, hot honey, soy sauce, butter, honey rub, orange juice. Brush over duck. Increase to 375°F. Cook to 160°F internal.

Step 6:Rest & serve

Rest 10 minutes. Slice against grain. Drizzle extra glaze. Serve hot—crispy, smoky, sweet-orange perfection.