I did a whole duck on NYE. Marinated overnight with some Asian inspired flavors plus a little coarse mustard. Next day did a wet rub with salt, pepper, honey, coarse mustard, and a few other things.
Started at around 275 in the smoker (an hour or so) then brought i back down to 235 or so. It went for ~4 hours, and turned out with a ridiculously crisp skin and moist inside. Two in the group who dont "love duck because it's too fatty" really enjoyed it as a lot of the fat rendered out and it was just really good tasting duck meat and skin.
Will do another one soon playing around with dry rubs.
I tend to not use recipes and this time it worked out well.