I was finally able to find my hard copy of the recipe/technique.Smokin' can move it to recipe forum,if he wishes.
Delmonico's Hickory Roasted Duck-CS 160 is their restaurant smoker.
Brine[enough for two ducks]-Bring to a boil in heavy pot
2.5 C kosher salt
1 lb light brn sugar
3 qt. water
2 med. oranges,cut in half
2 bay leaves
1/4 C. black peppercorns
1/4 C. whole cloves
Remove from heat and add 12 C. ice cubes.
When brine is cool,add the 4 to 5 lb duck and weight with 2 small plates to submerge it.Refrigerate for 24 hrs,turning occasionally.
Line a large baking sheet with foil and place a wire rack on top.
Refrigerated,uncovered, 24 hrs.
Remove ducks from refrigerator and allow them to come to room temp.
Preheat the CS 160 to 260 degrees.
Smoke ducks until tender and an insta-read thermometer reads 165 degrees-about 6 hrs.They will have a deep mahogany brown color.
Remove from smoker and let rest for 15 mins.
With poultry shears,cut ducks on either side of backbone and remove it.With a sharp knife,cut thru the breastplate and remove the ribcage.
They use a half duck for a serving, drizzled with two TBSP dried cherry cane syrup reduction.
This is a standard at the Emeril's in the Warehouse District in New Orleans.Usually at his Nola Restaurant,also.
It will be an occasional special at his other places around the country and is the premier half duck on the menu.
Enjoy.