Thought I'd try something new. I'm a big fan of Maple Leaf Farm Ducks and have done too many breasts to count. This was my first try of a whole 6 lb duck.
Done on the bottom portion of my swing rack indirect w a drip pan. Got the egg to 300. At one hour I added 4 thin sliced Yukon Golds and 1/2 of a thin sliced Vidalia Onion w two sprigs of rosemary chopped off the stem.
Temp climbed to 350.
Final time was 3 hours. Internal of 180. Next time, I'll maintain temp at 275 and let more of the fat render, remove the drip pan and crisp the skin up a little more before the finish.
All in all, it was great and the potatoes were amazing. I need to grill at least one duck per month.
XL 6/06, Mini 6/12, L 10/12
Tampa Bay, FL