I'm a huge fan of duck so when I found whole ducks on sale at RD for about $2.70 a lb I picked up a few. I started off by brinning the duck for 24 hours. Let it air dry in the fridge and then I cross cut the duck so that the fat can render out easily. I then applied some Chinese 5 spice, Jamaican season, and a little Simply Marvelous Sweet Apple. Let it sit for about 4 hours then put it on the GMG JB at 150 for an hour to pick up some smoke. Then I cranked it up to 350 for about an hour to cook. Once it was up to around 155 I cranked the grill up to 500 to get a nice sear and finish it off. Let it rest for about 15 min and served. The spices really go well with the duck. You don't get any gamey taste whatsoever as the brine really cuts through the meat. Not a lot of meat on ducks, but the breast was moist, tender, and juicy. Forgot to take finished picks, but I'll get some when I do the next duck.