wow that looks great gore! do you still render the fat in the frying pan if you choose to take the low and slow indirect way of cooking duck instead of just grilling it. i feel like if you were to smoke it you would want all the fat on so it would render into the meat and then maybe finish it off in the frying pan like you did? maybe not though, sadly i have never done duck but this makes me want to try. this seems pretty straight forward
Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!!