Grilled duck

Gut the duck and cut into quarters. We make a marinade for her from a mixture of oil, salt, chopped onion and garlic cloves, as well as pepper.
The resulting liquid for impregnation of meat is poured into a container where we will have pickling, and then pieces of duck. We spread the duck in layers.
Preparing the duckling for cooking will take up to 3 hours. Periodically we will visit her in order to swap the pieces. This way it will better assimilate the marinade mixture. Pickling takes place at room temperature, but in a covered container. 
With the end of pickling, we don't get rid of the marinade, we just get the duck meat. We connect to the grill. We are breeding a fairly powerful flame. From above, we put slices of duck meat oozing with marinade on the grill.
We cook the dish for a little more than half an hour, not forgetting to turn over the pieces, and not allowing the meat to burn on either side. As the meat dries from the heat, we moisten it with the remains of the marinade. We salt the duck and bring it to a state where it forms a layer of beautiful golden roast. The grilled duck is ready.