Duck after 2 hours at ~275 degreesI rubbed the duck with salt, pepper, and smoked paprika about 8 hours before roasting. I roasted for a total of six hours, keeping the BGE between 275-285 degrees. At the six hour mark the skin was nice and crispy and the meat just fell off the bone with a slight tug. Interesting that duck smoked over low heat tastes a bit like pulled pork when it's finished.
I also made a little cherry tomato salad including bacon, oven-dried kale chips, and Cotija cheese.NV Henriot Souverain Brut. A very good Champagne in the $30 price range. Crisp and refreshing on a hot summer night. Beginning to think I could forgo all wine but Champagne and be happy. More on that thought later.