Victor,
I've smoked a duck a few times and it's come out tasting great... BUT... smoking won't give you crispy skin. The fat doesn't render in a way that you'll get the skin you're looking for. You can try putting it under a broiler or in a covered very hot (i.e. 450+ degree grill) and hope for the best. You will however risk overcooking the meat. My experience has been that good smoked duck is great, and worth sacrificing the skin. I have taken the flabby skin and rendered the fat out of it in a pan over medium-low heat. Rendered duck fat is terrific for whatever may ail you.