COOK IT.
If you use the wire rack/roasting pan method rather than the chicken stand, place the bird breast side up. It will take about 25 minutes per pound to grill the duck at 350°F (177°C). During this time, the fat will boil and drain into the pan, and the skin will crisp up nicely. The duck is done when your GMG meat probe or meat thermometer reads 165°F (74°C) halfway into the thickest part of the breast.
If you cook a domestic, you might want to start the grill out at 175°F (79°C) for an hour or so and then turn it up to 350°F (177°C) to finish it off. This will put a bit of smoke flavor into the meat. Personally, I do not do this for wild duck since the smoke tends to tame the wild taste I enjoy.
Let the duck rest for 10-15 minutes after you’ve roasted it. Then remove the legs and wings. Slice across the carcass in 1” pieces. The crunchy skin will taste absolutely delicious, but you should know that it contains about 500 calories per cup, most of which comes from fat. Moderation!