Coat the duck with olive oil, and then rub with salt and pepper. Score the breasts in a crosshatch manner, cutting through the skin and fat, but not into the flesh. Prick the duck all over with the tip of a Paring Knife. Truss the duck well with butcher's twine and then fit it onto the spit. Secure well with the skewers.
Adjust the rack to position 1 and place the baking pan on top of it. Fit the spit into the Oven and set to the Duck setting on the Rotisserie function at 325°F for 90 minutes.
After 40 minutes of cooking, open the door of the oven and while the duck is turning, carefully prick the duck all over with the tip of a paring knife. Close the door and let the duck finish cooking for the allotted time, or until the juices run clear when the thigh is pierced (internal temperature should be 165°F in the breast and 170°F in the thigh. It may take more or less time depending on the size of the duck).
Using the rotisserie grip, remove the duck from the oven. Allow resting for at least 5 to 10 minutes before carving.