Should I brine the whole duck before roasting?

I have never brined a duck because roasted properly the meat is very moist (or fatty depending on your point of view).
Whatever you do be sure to capture and save as much fat as you can. Duck fat goes nicely with potatoes mashed or pan fried.

I have not, but Alton Brown has and He Knows Things - in this recipe he cuts the duck up but I think you could apply to a whole duck as well:

http://www.foodnetwork.com/recipes/alton-brown/mighty-duck-recipe.html