I Par-B-Q (partially BBQ) my quackers. Smoke them low & slow to about 100 F internal, then finish in the oven at 350 - 375 F to crisp the skin. Try that next time and you will love duck skin.
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Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles
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