I sort of have a duck advantage, one of our group owns his own island in the Maumee River (in Ohio) and it's all about ducks so I get my 'ducks in a row' every fall.
I like smoked duck and roasted duck (it has to be done right) and roasted the last 30 minutes with the lid off with redskins and celery. Not all the time however. Duck has a definite period of when I like it and when I've had enough.
The wood smoked (sort of like smoked fish and I know you are familiar with smoked fish) duck is the breasts only. That used to be our standing joke when going up north across the Mack. Gotta stop and get some smoked fish...Talk about some stinking stuff.
I think some of that fish was smoked on something other than wood..................