Grilled then Baked Duck for Christmas

While my family back home enjoyed a huge Lechon from Uncle Bador, I opted to celebrate with Grilled Duck. 

It was perhaps the easiest and the less tasking food I prepared. Simply seasoned with salt and pepper, marinated for a few hours before being grilled in slow heat. 

Because we had so much food during our Noche Buena, it was not served anymore, so I baked it to make the skin crispy again before serving during our Christmas Day lunch.