Directions:

1. Fully pluck the wild duck, and with kitchen shears, cut down both sides of the backbone. Also split the breast down the middle to get two equal portions. Dry completely and sprinkle liberally with salt and pepper.
2. On a Camp Chef Woodwind or other pellet smoker, cook the duck at low smoke for one hour.
3. Once the duck is done on the smoker, lightly saute the carrots and garlic in olive oil.
4. Add 2 cups chicken stock, both halves of the duck (skin side up) and sautéed carrots and garlic to an over safe casserole dish with lid and place in an oven that has been preheated to 250 degrees. Cook for approximately 2 hours, more time may be needed for the duck to be most tender. (An electric pressure cooker also can be used for this step, running at about 30 minutes.)
5. Remove just the duck halves from the liquid, let cool slightly and then remove any bones on the underside of each half. The ribs, hips and breastplate should pull away with ease.
6. Pour remaining liquid, carrots and garlic into a blender, skimming any duck fat if you desire, and puree. Pour this into a pot to reduce to desired thickness of sauce.
7. Under a heated broiler, roast duck halves skin up until skin is crisped. This may take only 4-5 mins.
8. Serve with desired vegetables, add sauce and serve.