I'm going to keep this kind of vague for my own reasons, but here's the basics.
I went big on the Luv-A-Duck recent special at Coles. Thanks to the guys that put us onto it.
Being new to duck I looked for something proven then modified it to suit our kids, so there was a 24hr brine in 2% salt, sugar solution with star anise, onion powder, garlic powder, Chinese 5 spice, ginger and crushed coriander seeds.
Removed from the brine then hung dry for another 8hrs.
Set up a kettle roti attachment and I'll leave this as is for now. We are half way through.
I'll add that I've added a drip tray with a little water to catch the duck fat. To buy the stuff is super expensive and I'm finding the duck fat collected pretty much worth what the 'on special' ducks cost. If you have not tried it duck fat potatoes and roast veg are out of this world!
If you add water to the drip pan it's very easy to separate after chilling. Anyways, heres some pics so far