When I prepare duck I usually deconstruct the duck and steam it for a bit to soften the fat. I usually stab the duck with a carving fork in a few places.
I've never brined a duck in hot liquid so I can't speak to that.
Here's an excerpt of the duck recipe...
Quarter the duck, removing the spine, wings and as much fat as possible. Score the duck skin in several areas without cutting the meat. Place the duck quarters in a resealable food bag and add the marinade. Brine the duck, refrigerated, for four to six hours. Drain duck, reserving marinade.
Fit a steamer basket into a large stockpot and reserved marinade and water or duck stock, if needed, to make two inches of liquid. Bring liquid to a boil. Add the duck quarters, cover and reduce heat to medium low. Steam the duck for 45 minutes.
Prepare the grill for high heat direct cooking. Place a large cast iron skillet on the grill and preheat to a high temperature (475° F.) Place the duck legs, skin side down, into the skillet and cook for 10 minutes. Add the breasts, skin side down, and cook for another eight minutes or until the duck has a deep mahogany color and the skin is crisp.