Ken Fortenberry wrote:
If you buy a frozen farm raised duck from the grocery instead

......duck doins snipped..........

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I rotiss(erie) my ducks. For that process, after washing, drying
stuffing (orange/tangerine, sweet onion, herbs, I truss it with twine
and mount it on the skewer. Then, I prick the skin (into the fat) a
million or so times (fondue fork works well). My grill has a vertical
burner that radiates (IR) from the side of the rotating object,
preventing flare-up and retaining the drippings in the "catch pan".
After an hour, I remove the original pan (and the surplus duck fat) and
slide another under the duck to catch the remainder of the drippings.

With thanks to Stev Lenon and his recipe, during the last half hour, I
paint the duck with a blackberry mixture. The skin turns out crispy and
coated with a caramelized glaze.

Absolutely, the best duck I have ever eaten.

I prepared a goose at Christmas in a similar fashion and with the same
incredible result.


OB ROFF: since there is little to do after starting the cooking
process, plenty of time is available for contemplating flyfishing ventures.
--
Tom

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