I built my own smokehouse which is a bit flamboyant but I smoke a lot of fish and meat.
If you don’t have a smoke house then a cold smoke generator and a kettle BBQ is all you need – I have used a ProQ smoker for many years and still sometimes use it in the smoke house – See https://www.proqsmokers.com/cold-smokers
In my opinion Cherry Wood is the best for smoking duck but you could use Oak, Apple, Beech or whatever you have.
Once you’ve smoked the duck, put it back in the fridge – it will make the fridge a bit smokey but wrap it well in a tea towel again and then just take it out and slice as you like.