I cooked a duck - my wife's favorite dish - last night with good results using a 3-4 hours low temp indirect method on a splatchcocked bird. Nevertheless I still struggle with both getting all the fat out and getting crispy skin. Scoring the skin and pricking it regularly during the cook (the thermopen is a great tool for that) gave me several cups of fat in my drip pan but there remained a thick layer of fat under the still-soft skin. Higher temps might have crisped up the skin but only at the expense of a faster cook and less fat removal.
Short of using the Chinatown method (hanging the duck for several days in a hot window - which I actually did some 35 years ago,) has anyone come up with a good method to get the fat out and get the skin crisp on these birds?