I did a low and slow duck last night for the first time. I spatchcocked it, and rubbed it with olive oil, salt and pepper. I cooked it direct at 200-250 for about 5 hours. After about three hours I flipped it to let the skin crisp some (for about 30 minutes) then flipped it back over. I used a couple of apple chunks for smoke.[p]It was good - very moist and smokey, with crisp skin, but the meat was a little bland. What can I do to make it better? I think next time I might try basting it with an apricot preserves/apricot brandy mix, or maybe marinating it in an Asian style (plum, black bean or hoisin sauce based) maridane. Any other ideas?