Rotisserie Duck

By Merry Graham, Newhall, CA
Cooking a duck on a rotisserie grill produces moist, delicious meat with crispy skin. Use a rub to accent the flavor of the duck with a variety of spices.

Ratings

Prep Time {40 min; 9-25 hr inactive}

Cook Time {1.5 hr}

Serving Size {4 servings}

Ingredients


1 Maple Leaf Farms Whole Duck (5-6 lbs.), defrosted


3 Tbsp. Rub (see recipes below)


Rub Recipes:


Asian Rub
1 Tbsp. Chinese 5-spice
1/2 Tbsp. Brown Sugar
1/2 Tbsp. Onion Powder
1/2 Tbsp. Garlic Powder
2 tsp. Ground Black Pepper
2 tsp. Sea Salt

Cajun Rub
1 Tbsp. Sea Salt
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Black Pepper
1 tsp. Dried Rosemary
1/2 tsp. Sage
1/4 tsp. Cayenne Pepper

Herb Spice - (grind in spice grinder)
4 tsp. Juniper Berries
2 Dried Bay Leaves
2 tsp. Rosemary Leaves
2 tsp. Dried Thyme Leaves
2 tsp. Dried Onions
1 Tbsp. Sea Salt
1 tsp. Peppercorns
1 tsp. Garlic Powder

Mexican Rub
1 Tbsp. Ground Roasted Cumin
1 Tbsp. Ground Coriander
1/2 Tbsp. Brown Sugar
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 Tbsp. Sea Salt

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Directions

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Prepare Duck:
1. Make sure duck is thoroughly defrosted, if frozen. Defrost duck in refrigerator for 2-3 days. The night before grilling the duck, remove duck from bag. Remove orange sauce packet (if included) and refrigerate. Remove giblets and neck from interior and make stock, if desired.
2. Cut extra neck skin and tail off with a knife or kitchen shears. Rinse duck inside and out under cool running water. Pat duck dry. Score skin into 1/2-inch intervals on breast, back, and legs. Rotate duck and score again, making a crisscross pattern. You can also use a large sharp fork to prick the skin all over (approach at an angle) instead of scoring the skin. Be careful not to pierce the meat (if meat is pierced, it will dry out).
3. Rub the duck inside and out with about 3-4 tablespoons of the desired rub mixture. Set duck, breast side up, on a roasting pan rack and cover with a clean tea towel or cheese cloth. Place in refrigerator 8-24 hours.
4. Remove duck from refrigerator 1 hour before cooking. Truss the duck: Using two 10-inch pieces of butcher twine, lasso the end of each leg with a separate twine then pull tightly and tie the two pieces of twine together. Cut excess twine. Secure the wings with grilling pins or twine.




Grilling Directions:
Always refer to your instruction sheet or manual for proper safety and lighting instructions before turning on the rotisserie. Use two grill mitts for safety.

1. Remove cooking grates from grill. If grill has five flavor bars, remove the three center flavor bars. Wrap the center gas bar with foil so it does not get spillage. Make a slight indention on the backside of a 9 x 13-inch aluminum pan so it fits over the gas bar. Fill the drip pan with 1 cup of water.
2. Prepare grill for indirect heating (leave middle burner off). Heat grill to 400 degrees F.
3. To assure duck’s proper position in grill, lace one rotisserie fork loosely onto spit (skewer rod). Insert spit’s point end into motor. Position fork directly above left edge of drip pan; tighten fork’s screw. Remove spit with secured fork from motor.
4. Slide the cavity of the duck through the spit and drive it into the secure fork prongs. Lace second fork onto spit and drive it into the duck. Tighten screw.
5. Once the grill has heated, place the point end of spit into the motor. Turn on rotisserie motor, close lid and cook for 1.5 hours. Adjust and keep heat at about 350 degrees F.
6. Remove duck from grill when the internal temperature at the thickest part of the leg and thigh joint is between 165-180 degrees. Remove the spit with the duck off the grill with two BBQ mitts.
7. Carefully remove drip pan, save juices to pour over duck or mix with orange sauce.
8. Place duck on a platter while still on the spit and cover with foil for at least 15 minutes. Remove duck from spit and cut off twine.
9. Carve duck and serve with orange sauce on the side, if desired.




Rub Directions:
Choose any of the rub recipes. Combine the dry spices and salt in a small bowl, or grind in a spice grinder. Rub on inside cavity and entire outer skin of duck. Any of the rubs go nicely with the packet of orange sauce included with some Maple Leaf Farms whole ducks. Heat the sauce and drizzle on cooked duck right before serving. Feel free to add ingredients to make the orange sauce your own. Suggestions: lime or lemon juice, 1 tsp. rub, chipotle sauce, soy sauce, white wine, duck stock, juices from drip pan, or fresh herbs.


Reviews  { write a review }

Anonymous

execellent simple to prepare receipe, turns out just like the picture

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