Started to raise Pekin ducks on my small farm and had to do some taste testing before we offer any up for sale. My 4yr old catching one of the ducks pre processing. Two ready to go. In the Smoker. 220 deg. until breast hit 160 deg. Took about 4 hrs. Lightly seasoned inside and out with salt, pepper, and garlic. Just out of the smoker. Left was Honey Balsamic glaze. Right was Honey, Soy Sauce, Red Wine. Both basted once an hr. Ready to serve. Was juicy and skin was not chewy. The family devoured quickly!! Overall very happy with results. Next time might pull 10deg sooner and crisp skin in oven. I have 10 more in the freezer and more growing out in the yard, so have plenty to test with. 9 Bronze breasted turkeys that should be ready by Thanksgiving! That will be a fun project.