Beer can duck?

So I've got a D'Artagnan duckling in my freezer. That's a whole other story -- the ducklings are supposed to be sold fresh, but I think Wegmans froze a bunch by accident, and they were selling them for 75% off. I picked up two of them... I mean, five bucks each for a five pound duckling? Can't pass that up!

Since it's grilling season, I wanted to do them on the grill. For the first one, I thawed it, broke it down, and grilled the pieces up separately. For the wings, I did this "pterodactyl wings" thing where you stretch them out on a skewer. I put barbecue sauce on some of the pieces, the rest I just did plain salt & pepper. The meat was delicious, but the fat in the skin didn't really render sufficiently.

So I want to try something different for the other duck. My favorite way of cooking chicken on the grill is "chick under a brick", where you place bricks or a cast-iron pan or whatever on top of the chicken so the skin presses down on the grill and gets really nice and crispy. But I am worried if I try that with duck, the fat dripping will just cause massive flare-ups that I won't be able to control...

Another popular way of grilling chicken is beer can chicken. I've never tried it myself, but since it is a slow-roasting method, I'm thinking it might be effective with getting the duck skin to cook up nicely. Think it might work?

Whatever I end up doing with the duck, I'll post about it here...

Update: At least one person has already tried it, with fairly good results... I dunno about the internal temp being 180F though. Duck is supposed to be medium-rare. Anyway, looks like it "can" work, so I'll probably give it a spin..