Fresh Duck..........How do I....?

My wife loves duck. So, I showed her the one that cowgirl did and here immediate reaction was...........:shocked::jaw:. So after 28 years of marriage I took this for a go......:thumb: I acquired a 6.5# fresh, but frozen, duckling. It is resting in my fridge awaiting treatment. So how do I attack this? I have cooked most everything on my smokers from pork, chicken, lamb, beef...well everything short of a balrog as I'm not lucky enough to get one of those in the lump bag......:tsk:

So my thoughts are, after reading a pile of posts on here, as follows.

1.) Using a standard poultry brine, submerge the quacker for 24 hrs in the fridge

2.) Prick the skin every inch to allow the fat an escape route

3.) Use some available poultry friendly rub all over said duck

4.) Smoke at #250 for Not sure how many hours. Plan on using some grape vine and peach wood I just picked up

5.) Kick the drum up to 300* to crisp the skin

6.) Make some sort of glaze to cover the said duck upon completion

So my questions are:

A.) I have read about medium rare and NO MORE.....What internal is this? breast I assume is the test area.

B.) What temp to start at and at what point to I kick it in to crisp the skin?

Oh, stuffing like apples and or oranges. what's your take on that.....:becky:

Okay so I got this whole duck and I wanna cook it, but I need to render all the fat off and then slop on some sauce......right:biggrin1: And if I cook it on the smoker, my wife might leave and then it's me and a duck that tastes like liver.......:mmph: So, I should cook it in the oven, forget the smoker and have a happy wife? So were does BBQ come in............:decision:

fingerlickin' said:

I heard somewhere you have to blow the duck first.

Click to expand...

Ah not sure if this duck has a, ah....... Schroeder valve....:twitch: