Trim excess skin off the duck and score the skin with a sharp knife. Sprinkle with salt and place in the refrigerator uncovered to dry brine.
1
Stuff the cavity with an onion and orange wedges. Stir together the spices and rub all over the duck.
2
Place the duck directly on the grill grates of a heated smoker. Close the lid and allow the duck to smoke.
3
As the duck smokes, make the pomegranate-maple glaze. When the duck is in the middle of smoking, brush with the glaze.
4
When the duck finishes smoking, brush with another round of the pomegranate glaze. Let the duck sit for 10 minutes before carving.
5