Frozen duck

I've done that very thing with frozen whole birds and pork butts. The brine should help to keep it preserved a bit longer while it finishes thawing until it is cooked and can speed-up thawing as well...just keep it in the fridge in a covered bucket or large bag. If it is fresh (not enhanced/cryo-vac packaged) it will benefit the most from brining regarding preserving and flavor/moisture enhancement.

Here's a search on poultry brine if you need recipes (salt concentration, in specific) or have questions about brining time, drying prior to cooking, etc:

http://www.smokingmeatforums.com/ne...itleonly=1&byuser=&output=all&containingforum[]=102&replycompare=gt&numupdates=&sdate=0&newer=1&sort=relevance&order=descending&Search=SEARCH&Search=SEARCH

Eric