smokehunter
Knows what a fatty is.
i threw some duck breast on with my ribs during a football game several weeks ago. ate some after a couple of hours and they were good, then ate some late night after they had been on there for 7-8 hours and they were even better. kind of forgot about them, and figured they would would be way dry but they were darn good. typically when you just grill them you want them rare-med rare or they get a real strong flavor, but these almost turned to jerky and weren't strong at all.. any of you pros have any experience or tips with smoking duck? they would be much appreciated..