Wild Duck vs. Store Bought

Wild duck is great smoked, but the fat has a stronger taste than a domestic duck

Wild duck does not have a lot of fat. I'm not a big fan of it, unless it's wrapped in bacon to mask the gamey flavor.

Store bought (farm raised) should be fantastic.

So farm raised. Are their any other things I could do with the fat other than the gravy and frying potatoes?

A wild duck compared to a farm raised duck is like a deer compared to a grain fed steer.

The wild will have little if any fat and may be gamy. The farm duck will have a ton of fat that you will need to render off.

Rotisserie works well for that. I like to poke many holes in the skin with a slender knife. Approach almost from perpendicular to prick the skin but not into the meat. Some folks dunk the pricked bird in boiling water a few times to melt off fat, but it sounds like you want to catch it in a drip pan.

The Dad Cooks Dinner blog has some good posts on both ducks and rotisserie cooking in general.

I'm not sure the rendered fat from a smoked duck would make a good gravy. I believe I would buy a whole domestic duck and trim some fat from around it and render that. Then smoke the duck.

But I'll bet wherever you end up buying a whole domestic they also have duck fat in tubs so look for that and problem solved.

Get the farm-raised. More fat and cleaner flavor. Also much bigger, usually in the 4.5-5 lb range.

You can use the fat to make a roux. Duck fat roux gumbo is crazy good