Does anyone have a good recipe for duck done on a rotisserie?

TBRA

I've never done a duck on a rotisserie, but it will most likely come out really good.  Moist meat and crispy skin.  I would poke a lot of holes allover to allow all of the excess fat to drain out as it turns, this will ensure a crispy skin.  Cook until the thickest part of the thigh is 160.  Some like their duck medium to medium rare, but I prefer a well cooked bird.  With all of the fat a duck carries, it's pretty hard to dry one out.  I would baste every so often with cider.