What I have done with duck I'm smoking for gumbo is this. Put the duck in a big pot of water and turn heat on so that it slowly raises in temp to a lite boil. Let boil/simmer for about 30 and remove from water. Place the duck on the grill and smoke for however long you want. It might be basically cooked but will still absorb smoke and get a smoke ring. transfer the water in the pot to a container and let cool. Place in te fridge overnight to cool ad in the morning all the fat will have risen and solidified. Skim the fat off and use for whatever but don't throw it away. You can use it to make a roux for a fantastic gumbo.
I usually pull the duck meat for a gumbo but it's great on tacos too.
This post was edited on 7/3 at 8:44 pm