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1
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.
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2
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.
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3
Turn outer two burners on, place drip pan over the middle unlit burner, and heat grill to 400u00b0F. Place skewered duck on the rotisserie and turn heat down to 350F.
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4
Halve the new potatoes and toss with 2 teaspoons kosher salt.
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5
Mix reserved lime juice, honey, minced thyme and rosemary.
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6
After duck has cooked for 45 minutes, add potatoes to the drip pan under the duck. When the temperature in the thigh reaches 155u00b0F (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.
