Hard to beat a lightly brined rotisserie roasted duck basted with green peppercorn sauce and glaze of choice with wild rice on the side . . .

Picking the whole duck really sucks!! But when we smoke them whole, we do it. Thats the only time we leave the skin on. The rest of our recipes we use, we just cut the meat from the bone.

Yep, I did. Grubstake  

At the most, spatchcock it for the smoker. The feathers provide fiber

So do you pluck your duck or skin your bird?