Try this if you don't mind using your fingers. Small chunks of duck, which have been smoked by us, woked with bell pepper, sliced bamboo shoots, garlic and hot pepper. Using almond wood from Modesto, we smoke this duck for a minimum of 8 hour with as little heat from the smoke as possible. Fat and bones remain with the chunks to enhance the delicious flavor. Lot of efforts goes into this one, but it's well worth it.
