Prepare the Duck

1. Pat the duck dry with clean paper towels, then pluck off any fine hairs or pinfeathers that might be left on the skin.

2. Remove the giblets, if any are present, and pull off any solid deposits of fat from the body cavity and neck opening. Trim any loose skin from the neck opening with a sharp knife.

3. Place a wire rack over a large plate, with a sheet of paper towel underneath to catch drips and keep the rack from sliding. Rest the duck on the rack, and sprinkle it lightly with coarse salt. Place the bird in your refrigerator overnight, uncovered, so its skin can dry in the arid refrigerator air. This step is optional, but helps produce a crisp and golden skin.

Setting Up Your Grill

1. Fill your charcoal grill with briquettes or lump charcoal and light it with a chimney or electric starter. Monitor your fire closely until you've got a good bed of coals covered with gray ash.

2. Rake the coals away from the area where the duck will cook. In a small kettle, rake them to one side. In a large kettle, rake them to either side and leave a space in the middle where the duck won't receive direct heat. If your grill has a rotisserie attachment, make sure the coals run parallel to the spit.

3. Place a large drip pan in the empty space beside or between the coals to catch the fat from your duck. Close the lid and adjust the vents until your grill stabilizes at a moderate temperature of approximately 300 degrees Fahrenheit.

Grilling the Duck

1. Remove your duck from the refrigerator, and brush off the coarse salt. Use the tip of a sharp knife to score the bird's skin lightly on the underside of each wing and thigh, then pierce it in several places over the breast. This helps fat escape from under the skin as the duck cooks.

2. Season the duck inside and out with salt and pepper or with any combination of dry spices that appeals to you. Don't use wet sauces or glazes at this point, because they'll prevent a crisp skin from forming and can also scorch and burn.

3. Truss the duck with cotton butcher's twine to hold its legs and wings to the body and minimize the risk of them overcooking. If you don't know how to truss a bird in the classic fashion, simply tie the wings to the body with one loop of twine and then run a second loop under the tail and around the bony ends of both drumsticks. If you have a rotisserie, secure the duck to its spit using the supplied basket or forks and then tie it with twine if necessary.

4. Open your grill and place the duck above the drip pan, breast side up, in the section with no coals. If you have a rotisserie, snap the spit into place and start the motor. Close the lid, and cook the duck for 1 to 1 1/2 hours at moderate heat.

5. Open the grill and turn the bird breast side down. Use a long heatproof turkey baster, if you have one, to remove excess fat from the drip pan and minimize the risk of flareups.

6. Cook the duck for another 30 to 60 minutes, depending on its size, until it reaches an internal temperature of 150 to 155 degrees Fahrenheit. Turn the bird breast-side up again, then open the vents wide and bring your grill up to a very high temperature of 450 F or more. Sear the bird at this temperature for up to 10 minutes, until its skin is well-browned and crisp and its internal temperature has risen to 165 F.

7. Remove your duck from the grill and let it rest for 10 to 15 minutes before serving.