Vanderbilt Traditional Christmas Duck

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I was looking for a different recipe and this one worked well. Steaming first and then roasting on a spit is a tried and true technique for many meats, especially duck. The only thing I did different was to add in: where the recipe called for separating the skin from the breast, I added in a light paste made from light salt/pepper, finely chopped thyme and rosemary, a touch of garlic/onion powder and butter. I spread this with my fingers underneath the skin. I made a double batch and took half of the paste and melted it, then injected the breasts, thighs and legs with the remaining liquid prior to steaming and roasting. This made the duck taste great from outside to in. I also basted whole skinned vadelia onions and roasted them with the duck, directly underneath the spit (turning twice. This made a great meal, from first sight from the BBQ to the table. It smelled great during cooking and especially while resting. We served with artichoke and spinach dressing (baked with split waterchestnuts, bread and bluecheese. On the side we served cukecumber/onion salad and orange/onion salad, with fresh cranberry dressing. A fresh green bean cassarole accomponied. MMMMmmmmmm.