Here's how to rotisserie barbecuing a whole Duck recipe. For real great barbeque flavor, you can't beat a entire bird cooked over an open flame after a good days duck hunting.
Setting up your Rotisserie
One of the best ways to cook a whole duck is by using a rotisserie spit on your barbecue. The first thing that you want to do is to make sure that your spit is set correctly, before you ever fire up the grill. Once it's hot, making any adjustments can be quite difficult. Remove the grates to give the bird extra room to rotate.
Brining
Start with a entire duck, rinse with cold water and completely dress the bird. When cooking a whole bird, you'll get the best results when you brine it first. Combine 3/4 of a cup of kosher salt with about a gallon of warm water and mix until completely dissolved. Place the bird into a large bowl and cover, setting aside Overnight.
Trussing the Duck
When you're done brining, place the bird on a cutting board and truss it. This ensures that the meat cooks evenly and holds a nice shape while cooking. To truss, simply wrap a length of butcher's string around the drumsticks and cross over the breast in an X pattern. Tuck under the wing bone and secure with a bow on the top.
Blanching the Bacon
Next, give the duck a pat dry with a paper towel and brush with a coating of butter and sprinkle with dry rub over the entire bird. Then in a small saucepan, blanch a few strips of thick-cut bacon for about a minute. Carefully tuck the strips of bacon under the string to keep it on the surface of the skin. This will help keep the duck from over cooking and drying out as waterfowl should becookeda little on the rare side.
Dry Rub
- ½ tsp. salt
- ½ tsp. cracked black pepper
- ½ tsp. fresh garlic, minced
- ½ tsp. thyme
Set the Duck on the Rotisserie
Next, feed the spit through the carcass and secure the tines on each end. The tighter you are able to fix the forks on the spit, the better the duck will stand up to the constant turning once it's over the flame. Once your grill has heated up, turn it down to low heat before you start to cook the bird. Carefully place the spit into the motor. Use a pair of heat-proof gloves that will allow you to adjust the spit without burning your hands. If your duck flops about it is due to it still having a fair amount of water in it and require some adjustments as it heats up. As the duck cooks, the meat and skin will constrict, and the bird will take on the traditional shape.
Cooking the Duck
Cook with the cover closed for about two or three hours, or until the internal temperature reaches 165 degrees. It's best to keep the cover closed for as long as you are cooking to hold in the heat.
One way to make sure that your bird is still rotating is to check the knob on the end of the spit. As long as it's spinning smoothly, your duck has not fallen off. If you're like me and want the skin to be extra crispy, turn the heat up for the last twenty minutes or so to get a deep dark finish on your bird but be careful not to overcook your Bird. This is a great way to enjoy the rewards of your successful duck hunting trip.
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FAQs
Gas Grill. Place a large drip pan in the center and preheat the grill on high, then reduce the temperature to medium-low when the duck is placed on the grill.
How to make duck taste good? ›
Duck breast fillets can be brined for six to 12 hours. If you're short on time, just a few hours in the brine will always help. Once brined, give your ducks a rinse with cold water, pat dry and start your favorite recipe.
Should you brine wild duck? ›
A simple salt brine makes almost any duck a delight to serve on the upcoming holiday table. In many cases, soaking or marinating your meat only masks the flavor. It does not change it. But a salt brine draws out blood and other imperfections to make the meat milder.
How do you cook duck so it's not tough? ›
We cook it on a medium low heat so that the fat can render out and also sear the skin. If you don't do this you'll find that the duck breast skin can become chewy and we don't want that. I prefer to use a cast iron skillet for cooking since I can pop it into the oven once the skin side is done cooking.
What seasonings are good for ducks? ›
Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.
How to get crispy duck skin on grill? ›
Once the grill is at temperature, place the duck over the water pan, breast side up. Close the lid, and allow to start roasting. Add more coals as needed to maintain the temperature during the cooking process. Roast for 120-135 minutes, until skin has completely crisped.
Do you put foil over duck? ›
Remove duck from packaging and take out the neck and giblets from the cavity. Rinse under cold running water both inside and out, then pat dry using paper towel to get a more crispy skin. Season. Cover the wings and legs with aluminium foil to avoid them from drying while cooking.
What does soaking duck in milk do? ›
Some soak duck breast in milk, wine, bourbon, salt water and probably a bunch of other stuff. For baking or crock pot cooking this does seem to keep the duck moist and tender through the process. As with most fresh meat, slow cooking demands a minimum of blood and thus the soaking helps in that regard.
How to get gamey taste out of duck? ›
The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.
Why do you pour boiling water on duck? ›
The boiling water helps pull the skin taut, making it easier to score in a crosshatch pattern.
At the barbecue:
Place your rotisserie on the barbecue. Remember, you will need a power supply to operate the rotisserie. Cook the duck with the lid down for around 40 minutes. Then baste the duck with hoisin sauce every 5 minutes for 15 minutes.
What is the best wet brine for duck? ›
Upland Game and Waterfowl Brine
- 1 gallon water.
- 1 cup kosher salt.
- 1 cup brown sugar.
- 1/4 cup onion powder.
- 1/4 cup garlic powder.
- 1/3 cup Italian Seasoning.
- 2 tablespoons black pepper.
To help ensure the skin renders well and you don't end up with greasy duck, the excess moisture needs to be removed, which the dry brine accomplishes. If you have put a wet, damp, or otherwise moist protein into a hot pan, you likely know that it probably won't brown.
How long to cook a duck on a Ronco rotisserie? ›
Truss the legs and wings of the duck with poultry ties and place it on your rotisserie spit, then into the rotisserie. Set the timer to 1 hour and 20 minutes. Check periodically to see if the duck is finished cooking.
How to truss a duck for rotisserie? ›
Step 4: Truss the Duck
Place the twine under the duck's body, positioning it in the middle. Cross the twine over the top of the duck and bring it around to the bottom. Pull the twine tight to bring the duck's legs close to the body. Tie a secure knot to hold the legs in place.
Does duck take longer to cook than chicken? ›
Duck takes a long time to cook, like turkey but longer. You would cook chicken for a shorter time, maybe an hour.
Should duck be cooked covered or uncovered? ›
Cover and roast in oven for 2 hours. Remove the aluminium foil and continue cooking uncover for 30 to 40 minutes to make the skin crispy and brown. When the duck is fully cooked the internal temperature at the junction of the leg and thigh should be 82°C (180°F) and thighs should come apart easily.
Here's how to rotisserie barbecuing a whole Duck recipe. For real great barbeque flavor, you can't beat a entire bird cooked over an open flame after a good days duck hunting.