Megan Day from @burntfingerbbq came into the FireBoard HQ to make a reverse-seared smoked duck breast topped with raspberry barbecue sauce that was to die for! 🦆🤤 Full recipe: •Pit temp 250° •Trim/score •Place breast onto smoker until 120°-125° internal •Sear •Drizzle with sauce and serve with fresh berries Rub: •2 tbsp granulated cane sugar •1 tbsp Burnt Finger BBQ Steakhouse Seasoning •1/2 tsp paprika •1/2 tsp cayenne (optional) Sauce: •1 cup Hoisin sauce •1 cup Seedless Raspberry Jelly •2 tbsp Spicy KC BBQ Sauce Garnish: •Fresh raspberries