I had an amazing smoked duck at a restaurant on Cape Cod - the Red Inn. The menu described it as "Smoked Long Island DuckCreole seasoned de-boned and smoked, with Savory Bread pudding Orange Peppercorn Glaze". I loved it and wanna make it!
Instead of the entire duck, I'm thinking of smoking a couple of duck breasts with a Creole rub.
Anyone have experience smoking duck on the BGE? Any issues with the fat?
--Dave from Leesburg, VA