Remove Duck from wrapper. Empty body cavity, rinse with cold water and pat dry with clean paper towels.
Using a sharp skewer prick the skin of the duck all over the body. Do not pierce the meat. Duck unlike most store bought chicken has a very thick layer of fat between the skin and meat. These holes help the fat drain out during the cooking process.
Also unlike store bought chickens, ducks come with the neck skin still attached. This freaked me out a bit just because I was not expecting it.
Remove neck skin and wing tips. You may want to keep the wing tips on if using a spit type rotisserie.