What you will need
1 dead duck
1 metal or wooden skewer
Step 1: Prepping the Duck
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.
Step 2: Seasoning the Duck
The wet rub:
2 T. olive oil
1/4 tsp. salt
1/4 tsp. cracked black pepper
1/4 tsp. rosemary
1/4 tsp. thyme
1/4 tsp. sage
1/4 tsp. garlic powder
Combine all ingredients and brush unto bird.
Step 3: Fire Up the Grill
Set your grill up for rotisserie cooking. Cook duck until the internal temp is 165 degrees at it's thickest part. Unlike chicken duck is all dark meat and I tend to cook it longer than chicken, 2-3 hours.
Like I said before there is a lot of fat under the skin of a duck. You must have something under the duck to catch the grease. This is extra important if you are using a gas grill.
Step 4: Carve and Enjoy
Once the duck has acheived the desired internal temp and you feel that it's done remove the entire spit and let the duck rest rest on a clean cutting board tented with foil. After 10-15 minutes remove the spit. I'm saying to let the spit stay in the duck for a while because if you remove it immediately you can loose a lot of juice. This does not apply if you're using an EZ Que.
Carve bird by removing the legs and dividing the thighs and drumsticks. Fillet the breast meat from the bone. Pick over the carcass for extra meat.
Do not expect it to taste like chicken. Duck is duck not chicken.
Step 5: Alternative If You Do Not Have a Rotisserie
If you do not have a rotisserie you can follow all the of directions except use a beer can chicken holder or just a beer can inserted into the body cavity using the legs like a tripod. Just be sure to place a pan under the chicken to catch the grease.