I found a post Thanksgiving deal on duck at my local grocer. Smoking the turkey breast for Thanksgiving has me looking for the new things to try. I have a lot of questions though! First off, the end result: I'm aiming for duck soft tacos. So here's my questions. I've seen a lot of posts, but none that cover all of this. Brine, Marinade, Injection? Ducks are naturally fatty, which method or combination is recommended? Bone in or de-bone? I'm leaning towards de-bone. Pepin's deboning video has me very comfortable with deboning poultry quickly, so I'm cool with it. I've got the needle and twine to sew it up good too. I was thinking maybe oranges inside? Or is it recommended to keep the bone in? Rendered fat. I've noticed a lot of people strategically make slices to help the rendered fat drain. What's the best place to do this and the proper amount without going overboard? Any recommendation on getting good crispy skin? It's really not that important, I'm fine with not eating it, but I know everyone here will want pics so I feel like it should be presentable!! Grocery bought bird, so what's the best temp to pull it? Thanks for any help!