Smoking Duck Breast Question

[Durangosmoker]

I am thinking of taking 2 smoked half duck breasts to my sister's for Christmas Eve nibbles, but have some questions. I will brine it, but probably just rub with salt and pepper. The meat has a thick layer of fat (good stuff) under the skin... I usually just pierce the skin to let the rendered fat out; is that ok, or should I do something else?  Also, what temperature do you recommend for smoking duck? I'll probably stop at IT 135.

 

[Walt]

I would put it in cold @ 225 & pull @ 125IT.  Reverse sear to get the skin crisp.  Should finish @ about 135IT.  Let rest then slice.

 

[Durangosmoker]

Okay.  Thanks for the tips, I'll do that.

 

[Pork Belly]

I would still pierce the skin prior to smoking.

 

[SuperDave]

Depending on how you planned on serving it, I chill my pheasants after smoking them and slice thin for crackers as appetizers with a nice wine.

 

[NDKoze]

I make jerky out of my ducks and pheasants.