ROTISSERIE DUCK WITH DRIP PAN NEW POTATOES

Steps:

• Slash duck skin in a diamond pattern, being careful not to cut flesh. Season with salt and pepper, inside and out. Put the duck on a rack over a pan and refrigerate, uncovered overnight, or up to 48 hours.
• Remove duck from the refrigerator 2 hours before cooking. Juice the lime, reserving lime juice for the glaze. Put lime halves and a handful of thyme and rosemary inside cavity. Fold the wingtips back underneath the wings, then truss the duck after watching Michael Ruhlman's hysterical trussing video.
• Turn outer two burners on, place drip pan over the middle unlit burner, and heat grill to 400°F. Place skewered duck on the rotisserie and turn heat down to 350F.
• Halve the new potatoes and toss with 2 teaspoons kosher salt.
• Mix reserved lime juice, honey, minced thyme and rosemary.
• After duck has cooked for 45 minutes, add potatoes to the drip pan under the duck. When the temperature in the thigh reaches 155°F (after about 1 1/2 hours), brush it with the glaze and increase heat to high until skin is crispy and potatoes are brown, about 5 minutes. Remove from the grill, and pour over remaining glaze. Let rest 10 minutes before carving.