I love duck and yours looks fantastic. I'm doing my best not to drool on my keyboard.
I'm surprised the skin was crisp in places, though. When I smoke poultry, the skin gets leathery and virtually inedible. Am I doing something wrong? Maybe it's because I usually put a mustard-based paste on it.
How much did it weigh, how long did it take to smoke and at what temp?
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Craig Faustus Buck
Homme Fatal, Pitmaster
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