I more or less got the same issue as already mentioned.
I like breast rare to medium rare, so I have been thinking about taking the duck apart, but then, maybe I should try spinning it.
I have actually had a number of duck curries in Thailand and Vietnam where the meat is definitely cooked well done.
Sooo, I am thinking of cooking it on the spit and if the breast is not totally to my liking, I will use it in a duck curry....
I have also found a good sounding Indonesian recipe. It calls for steaming the duck in banana leaf and finishing on the grill. I figure I can adjust that to spit roasting.
I'll make up my mind in the next couple of days.
One think is for sure: the duck fat will be used for frying potatoes!