Ok, so I'm going to jump in for a swim with rottiserie duck this weekend. Going to pick up a fresh one on the way home from work. Figured I would take a weekend off from the WSM and play with the EZque. Going to follow Krueger's technique from Darrin's recent thread, also do the skin separation thing. Looking at the recipe in HTG, but open to suggestions. Is there a brine, marinade, recipe, etc that anyone out there likes in particular? I tend to like a glaze as well. When in restaurants I actually favor a berry or orange glaze. Thinking about trying a currant one. Going to prep tonight and Saturday for cooking on Sunday. My understanding is that brining Duck doesn't really add any benefit?