That is a beautiful duck and I am sure it was as delicious as it is beautiful. Quick question for you. Ducks typically have a thick fat layer beneath the skin. Did the fat render out while in the smoker and if so, did you have a lot of fat in the water bowl and drip tray? If it didn't render out, did you still have a fairly thick layer of fat underneath the skin?
I would genuinely like to try this recipe and would like to know about the fat prior to taking it on.