Reply #1: I haven't done duck in years

[Warpy]

but I pre baked it on a rack to render out all the fat and get it 90% cooked, then did a tea and spice smoking mixture in a wok on top of the stove to finish it, using Barbara Tropp's method and mixture.

Carving it into bite sized pieces able to be handled by folks with chopsticks wasn't a big deal. I just used my super sharp Chinese cleaver, took the wings, legs and thighs off as usual, then just whacked the carcass in half and whacked off bite sized pieces from there.

The smoked flavor was just amazing. Nobody seemed to mind the fact that my carving was more like butchery, they were too busy oohing and ahhhing over the flavor. If a piece didn't have much meat on it, it still had that super crispy, smoked skin.