Here is a recipe from the West Virgina Trophy Hunters Association:Smoked Duck- Ross Wallingford
This recipe has never failed to please those who have eaten it! To avoid the copious amounts of grease associated with duck, remove the skin and any fat on the bird before marinating.
1 duckling - skinned and fat removed
Â½ cup sugar
Â½ cup non-iodized salt
1 tbls ground black pepper
1 tbls sage
1 tbls thyme
1 tbls rosemary
1 cup apple juice
Combine the above ingredients in a 2-quart plastic container and add water until full. Cap and shake well to dissolce the salt and sugar. In a plastic bowl, marinade the skinned duckling for 24 hours in the solution. Keep refrigerated. Remove the duckling form the marinade and place back in the refrigerator for 1 hour on a plate, uncovered.
Place the duckling into a smoker which has been heated and is smoking well. Smoke for 2 hours using 2-3 pans full of apple for chips. Remove from the smoker, place in a pan and bake in the oven at 325Â°F for about 60 minutes. Make sure the meat has reached at least 165Â°F using a meat thermometer.
If using a smoker/cooker, the additional baking step is unnecessary - just smoke/cook using several pans of chips over a 3-4 hour period until the internal temperature reaches 165Â°F or higher. Remove and let cool. Slice the meat away from the bone and enjoy!
-You didn't say if the duck was one that you hunted or if it's store bought-if it's a wild duck, I'd probably go with a higher internal temp of around 180* just to be on the safe side. If you want the skin- follow the tips listed in the link below.-
The second is a link to on how to smoke a duck .http://bbq.about.com/od/poultry/a/aa082199.htm