I bought some meat hooks and a stainless eye bolt. My wife prepped the (costco) duck with boiling water and also the rice sugar (something-something-dextrose-stuff).
Apple chunks, no deflector, about an hour and a half at 210ish Celsius. I didn't bother checking the final internal temp because it was significantly beyond the 70-74C that I usually go for with duck.
Then sliced it up to try and portion out the skin and ate it on little pancake things (steamed dumpling wrappers).
Delicious. We finished the whole duck and now I have the meat sweats 😓
I thought I'd put it into its own thread because the eye bolt and hooks worked well. About $15 all up and while it's a bit awkward attached to the lid it's only $15 so who cares?