Marinated in melted duck fat in a pan (without getting it too hot) adding some rosemary, salt, pepper or any other spices you like, and wine (then when starts sizzling take it out). Once it cools down a bit, you rub it and wrap the whole thing in aluminium foil or any other wrapping. And store in the fridge through the night.

I made some slices on the top, so the rub would penetrate better and cook faster and more evenly since i cooked in over wood fire/coals. Wood is mainly birch and other hard wood people dump over my area (season trimmings. I usually collect any wood i find for my bbqs). I never had to purchase any.

After is done, you can add any other sauce of your liking, i like the taste of the meat with just a bit of the other rosemary/spices aromas.

Not sure about how long to cook, but as long as the bones start showing up (meat lost enough water) and the skin is golden, you are good to go.