I got a new grill for Mother's Day, complete with a rotisserie. I would love to spit roast a duck this evening, but didn't plan ahead. I don't have the 12-24 hours required by most recipes for seasoning and drying. Unfortunately, due to our schedules in the upcoming weeks, if it's not tonight, it'll be sometime in July.
Does anyone know of a method that will make the duck suitable for the spit in short order?