Grilling? The question was about Roasting.
ORANGE ROASTED DUCK UNDER GLASS
The way to keep a roasted duck moist is to stuff it with rice. We cook 1/4 cup of wild rice halfway (25 min) and then drain it. Then we add the wild rice to Uncle Ben's and cook the whole rice mixture for 20 more minutes and then stuff the bird with it.
We also substitute some orange juice for water in the second cooking where it's mixed rice.
To clarify... Two cups/OJ water and one cup of white rice and throw in the half-cooked wild rice and pretend it isn't even there.
We call this mixture "dirty rice" but I know dirty rice is something completely different.(We are from Illinois, not Louisiana
We roast the stuffed duck in the oven in a round glass casserole dish and cover it until the last 30 minutes. We use turkey gravy mix but use 7-up and OJ instead of water to make a cup or two of gravy that we baste the duck with occasionally. You might even place two slices of an orange on top of the breasts until the last 30 min. of cooking when you uncover it.
It takes about two hours for a large mallard that is stuffed to cook at 325 degrees.
When it's done you take the rice out and eat that as a side dish and it's really tasty.
There is no such thing as a really moist duck but this makes it less dry. Almost juicy.
P.S. My wife would skin me if she knew I was giving away her duck cookin' secrets.
Send a check for 20 dollars to Aunt Betty (Crocker) lol