It's a beautiful thing, slight smokiness and soft, flavorful meat - but no crispy skin today.
Duck steaming over homemade stock
I steamed the duck for 45 minutes to start the fat rendering out (Alton Brown recipe). On to the Traeger to smoke for an hour, then I raised the temp to 300f until the breast reached 155f (1 1/2 hours more).
Duck smoked with grapevines
I used the leftovers in the chicken dumpling/biscuits posted previously, which means this post is out of sequence, but I'm in a state due to all this depressingly gray weather and couldn't be bothered to sort them out in time.