Did that duck today, with the gracious help of of Nature Boy and djm5x9. I brined the bird for 36 hours and then hung it from an Oriental duck hook (ran the hanger up through the chimney and hung it on a stick). As expected, gallons (well maybe not quite that much) of fat rendered out into the drip pan. 400 degrees for 1 1/2 hours - breast temp was 175 when I pulled it. And it is deeeelicious!