Alpha-Gal Friendly County Smoak Duck Recipe

Moroccan Spiced Rotisserie Maple Leaf Whole Duck

Ingredients

• 1 each Whole Maple Leaf Duck (Giblets removed)
• .25-.5 Cup Kosher Salt
• Part 3: Moroccan Spice Rub
• .5 Cup Ground New Mexican Chiles
• .25 Cup Smoked Paprika
• 2 TBSP Cayenne Pepper
• 1 tsp Onion Powder
• 1 tsp Ground Ginger
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• .5 tsp Garlic Powder
• .5 tsp Ground Allspice
• .5 tsp Ground Cloves
• .25 tsp Ground Nutmeg

Part 1: Salting the Duck (Done 24-48 hours ahead of your cook.)

1. Step 1: Remove the duck from the packaging. Remove and save the giblets.
2. Step 2: Dry the duck with paper towels
3. Step 3: Pierce the skin all over the duck with a paring knife or a Jaccard Meat Tenderizer.
4. Step 4: Rub the kosher salt all over the skin of the duck.
5. Step 5: Place the duck on a cooling rack on a half sheet tray. Then place in your refrigerator uncovered for 24-48 hours.

Part 2: Set Up Your Rotisserie

1. Step 1: Depending on your grill, build a fire that works as your manufacturer suggests.
2. Step 2: Set your rotisserie setting as far away from the fire as you can. The fat from the duck will cause some flare ups.

Part 3:

Step 1: Combine all of the rub ingredients in a mixing bowl. (If you skip the salting part due to using duck breasts or legs instead of a whole duck you will need to add salt to the rub.)

Part 4: Cook the Duck

1. Step 1: Season the Duck all over with the Moroccan rub.
2. Step 2: Attach the duck to the rotisserie.
3. Step 3: Place the rotisserie the farthest away from the fire you can on your grill.
4. Step 4: Cook the duck until the internal temperature reaches 180-185 in the thigh. (This cantake up to 3 hours depending on your fire and grill type.
5. Step 5: Remove the duck from the rotisserie and allow the duck to rest for 15 minutes.
6. Step 6: Slice and serve the duck.