Prepare duck for roasting; trim wings, neck,
and tail. Season cavity with salt and pepper, and stuff with apple
pieces. Place in 225°F smoker for 2-1/2 hours with 2 chunks of apple
wood. Remove cavity contents and allow to cool. Cut duck in half.
Carefully remove all bones except wing and leg bones. Remove all excess
fat. Re-heat in 400°F broiler oven, to crisp skin. Serve.