- Category: Duck and Chicken Recipes
- Grill with Rotisserie attachment
- Aluminum foil drip pan (9″x12″, or whatever fits your grill)
- Butcher’s twine
- 1 whole duck, 5-7 pounds
- 3 teaspoons kosher salt
- 1/2 tangerine (or orange)
- 2 scallions or 1 onion, trimmed and cut into 1″ pieces
- 2 cloves garlic, crushed
- 5 slices of ginger
- 1 tsp sesame oil
- 1/4 cup hoisin sauce
- 2 tablespoons honey
- 2 tablespoons soy sauce
- Juice of 1/2 tangerine (or orange)
- Dry Brine the Duck: 24 to 48 hours before you want to start cooking, salt the duck evenly. Put the duck on a rack over a roasting pan, and store in the refrigerator, uncovered. This lets the skin dry, and gives the salt time to brine the duck.
- Prep the duck: One hour before cooking, remove the duck from the refrigerator. Toss the stuffing ingredients, except tangerine, until well coated with oil. Pat the duck dry with paper towels, then poke the skin on the breast and thighs all over, do not to pierce the meat. Stuff the duck with tangerine and stuffing mix. Truss the duck, and skewer it on your rotisserie spit. Let it rest at room temperature while you prepare the grill.
- Prepare the grill: Set your grill up for rotisserie cooking at high heat. For most grills, this means turning the two outer burners to high, and turning the infrared burner to high. Then put the drip pan in the middle, over the unlit burners. Let the grill preheat until the grill temp is 550*F.
- Cook the duck: Put the spit on the grill, and cook the duck with the lid closed. After an hour, check the duck; if the duck is browning well, reduce the heat to medium. Check the duck’s temperature with a thermometer; the duck is fully cooked when the temperature in the thickest part of the thigh is 180*F. It should take 1½ -2 hrs to finish cooking. Remove from the grill and let rest for 10-15 minutes before carving.
- Make the sauce and glaze the duck: While the duck is cooking, put all the sauce ingredients in a small bowl and whisk to combine. Fifteen minutes before the duck will be done cooking, brush the duck with the sauce a couple of times.
- Carve the duck: Cut off the wings and legs, and serve them bone in; carve the breasts off the carcass, and slice them into 1/2″ thick slices. Serve the carved pieces of duck on a platter and drizzle with a little of the sauce.