One of those threads above was mine:
http://tvwbb.com/showthread.php?20147-Duck-on-Rotisserie-w-pics
I have been wanting to do duck lately, but my Kroger is not carrying them right now.
Here is the meat of my earlier thread:
Duck was thawed, salted, and left in fridge to air dry overnight. Skipped the steaming, dunking in boiling water, and other techniques designed to remove fat.
Used a paring knife to make several holes in the skin to allow fat to drip out. (Dad Cooks Dinner has a good tip here: Come at the duck from a very low angle, almost parallel to the skin. More like slicing and much better than "stabbing." It also avoids accidentally piercing through to the meat.)
Fired a chimney starter of Stubbs and put it in two Weber char-baskets in my OTG kettle. Drip pan in the middle.
Duck was seasoned generously with salt and pepper. Stuffed two halves of an orange inside with some green onions. Trussed it.
Duck placed on rotisserie. Cooked for an hour with bottom vent closed. Temp was 450 at start, down to 400 later.
At the one hour mark, the duck was near the desired 165 in the thigh, but shy in the breast. Cracked the bottom vent to keep temp up. Another 1/2 hour, and it was done.
The breast was perfect. The thighs still had some fat on them, which I just used my hands to peel off before I ate the juicy meat. Next time I might go to the trouble of pouring some boiling water over the duck just before cooking to render some fat.
