I love duck, but sometimes it seems to just get really wild tasting with the fat on, so I typically skin the ducks and breast them out. Do you find some ducks are better for cooking this way than others? I may have to give this a try next year.
Also, I don't really have a place to put a fire pit in our yard like you have, and my dutch oven is made for stovetop/oven use. I assume this would work similarly if I were to stick it in a 400 degree oven after browning on the stove top, minus the aesthetics of outdoor cooking?
And last but not least, great video. You have a really great quality video, the music isn't overbearing or distracting, no distracting graphics. I'm looking forward to watching more!