Duck!!

[BuffettFan]

Rummaging around Kroger today and a frozen duck ended up in the cart.
I've cooked duck exactly twice before and neither was all that good, but I'm stubborn and a slow learner.
I've learned to check out Cowgirl's blog for recipes and found one using leftover smoked duck, but not the actual duck cook itself other than the basics. So I'm set for what to do with the leftovers, but any advice on grilling vs smoking, pit temps, IT's or other tips? I'm all ears!
Thanks!

[mchar69]

Not much meat, but alot of fat. 1 duck = 2 adults.

[BillN]

I like cooking duck breast desperate from the legs and thighs. Breast I prefer a very hot heavy pan to crisp and render the lightly scored fat and cook to medium rare. Thighs and legs I like to sous vide at 155 to 160 or above for 24 plus hours, mimics a confit.