4 duck breasts
Lowry's Seasoned Salt
McCormick's Lemon Pepper
1 pound bacon
1-1/2 cups chopped celery
1 cup mayonnaise
1 cup red seedless grapes, halved
1/2 cup chopped walnuts
Rub duck breasts with Lowry's Seasoned Salt and McCormick's Lemon Pepper. Wrap bacon around each duck breast, fastening with toothpick.
Smoke-cook for 2 hours at 225°F in a smoker oven. Cool to room temperature and remove bacon. Using a food processor, chop coarsely. In a large mixing bowl toss chopped duck with walnuts, celery, grapes and mayonnaise.
Serve on bread as sandwich or with crackers as dip or hors d'oeuvres.
Recommended wood: hickory or apple