Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    bottle of champagne
   1      cup           honey
   1      teaspoon      poultry seasoning -- (non-salt type)
   1      teaspoon      garlic powder
   1      teaspoon      onion powder

Preparation:

Poke holes, with a fork, all over the skin. Place duck in a glass baking dish and pour marinade over duck. Marinate duck overnight in refrigerator. Prepare smoker. Put duck on a standing bird rack so the juices and fat cooks out. Baste about every 30-45 minutes with marinade. It takes about 5-6 hours. Stop basting after 4 to 4 1/2 hours. Meat is tender if it starts to "fall off the bone". Then take it off and serve. Watch out for neighbors stopping by!