Since this bird was "kosher", I avoided using salt for a rub; used Mrs.Dash's herb and garlic and placed over a drip pan for 5 hours at 240. The fat over the breasts was sliced or punctured before using the rub. A temp probe showed that the meat had reached 165 by 2 hours, and therefore, safe to eat. But it would have been tough. At five hours, the duck was almost "fall-off-the bone" tender and was gone in one sitting for two people. However, it was still too salty for my taste. Unless you soak a kosher bird in plain water like a corned beef, it's just too salty. Doing this cook with a standard duck is better IMO. Have fun.