I grew up eating duck and goose my whole life and this is the first smoke I've done with duck. I haven't been out duck hunting since moving to CO so this is a little embarrassing but I bought a duck at the store. The duck is in a brine in the fridge and tomorrow it'll get some smoke. The brine includes: brown sugar Hungarian paprika kosher salt rosemary black pepper red pepper flakes cider vinegar water Tomorrow I'll remove it from the brine and pat it dry and sit it in the fridge for a few hours to dry to skin a bit. I'll rub the skin with an herb butter mix on top and underneath the skin. I plan on stuffing the cavity with onion, lemon, fresh herbs, and a handful of turkey gizzards I have on stock. I love me some gizzards! I'll update this post with details as it progresses. TIME FOR A SWIM!