DH and I are going to do a whole duck on the rotisserie. Haven't settled on an exact recipe, but have found plenty of ideas on the boards. My question is regarding brand, and would love to hear any CH preferences. The options at my store appear to be either D'Artagnan "Long Island" Duck or Bell & Evans Young Duckling. I like B&E for poultry as I am a big fan of the air drying and no retained water. But I've never purchased a duck before.
Any thoughts? preferences? experiences?