I smoked two ducks today. I soaked them for 36 hours in a brine and then smoked them for 2.5 hours before getting their IT to 165 in the oven to crisp up the skin. They tasted OK, but I didn't feel like I got very much meat from the birds. Definitely not worth $20 per bird, which is what I paid at the Farmers' Market.
(http://farm9.staticflickr.com/8305/8016477245_e7d7e92330_n.jpg)
I roast a duck about once every ten years just so I remember why I don't do it more often. On the other hand, I can buy excellent, already roasted duck at any number of Chinese market stalls and restaurants.