Grill roasting - cooking a whole duck in a scorching-hot grill - is a great way to cook a whole duck. This method works best for wild and Muscovy ducks, less so for fatty, standard supermarket Pekin ducks. Hank's rule: the smaller the bird, the higher the heat. This allows for crispy skin without overcooking the meat. With this goal, speed is your greatest ally. This crispy roast duck recipe appears in Duck, Duck, Goose by Hank Shaw.