I don't brine duck, it doesn't benefit from the brine, as it is very moist and fatty. I like to steam the bird briefly, then roast at a high heat. Does better at the high heat, than at a lower smoking heat. I don't spatchcock it either. I prefer to stuff an onion and sliced lemon into the body cavity. Or, I will put some spices into the void and sew it up.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."