You know what, I really like that recipe for a Greenhead or a LI Duck. Never thought of the side burner for the rendering
I like that process to save the fat. Duck fat is some special stuff and as someone mentioned, in conjunction with some taters, that really works.
Usually, I just marinate them, quarter or half them, and onto the grill after 24 hours in the juice.
Thanks for the post, I have some combining to do