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Anyone try Smoked Duck?

DaveMDaveM Posts: 87
edited August 2012 in EggHead Forum
I had an amazing smoked duck at a restaurant on Cape Cod - the Red Inn.  The menu described it as "Smoked Long Island Duck
Creole 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


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