Help! I had a whole duck in the freezer and decided to use it tonight, found a yum sounding recipe: "grilled duck with port wine plum sauce"...it called for duck breasts and I figured I could just double the rub and do the whole bird (it's ok if it takes longer, we'll just sit by the fire with cocktails and snacks!). However, I've never cooked (much less grilled) duck before and didn't realize it can be so complicated until I started checking online cooking times, etc. Has anyone grilled a whole duck before? We have a charcoal kettle grill - any tips,etc are welcome, as well as how to prepare the duck (aside from the rub, etc. It seems there are two opposing camps out there - remove or not remove the skin, etc.....Pardon my ignorance, I'm usually quite capable in this department but Daffy threw me for a loop! Thanks in advance for your help!