This is one of the best ways to create the juiciest duck you’ll ever make! Basting in its own fat and juices and adding the simple spice mix to it, you won’t want to do it any other way!
INGREDIENTS
5lbs duck – cleaned, dried and bits removed from the cavity
4 tbsp hot sauce
1 tsp Chinese 5 spice
1 tsp white pepper
1 tsp salt
1 shallot – halved
1 lemon – sliced
2 sprig thyme
2 sprig rosemary
DIRECTIONS
Step 1
Start by removing your grates on the pellet grill and the top rack. Start the pellet grill and set to 350˚F (176˚C) using Broil King Smoke Master’s Blend pellets. Allow it to run at 350˚F for 10 minutes to come to an even temperature.
Step 2
While the grill is heating, clean and prep your duck. Cut a criss-cross pattern with a sharp knife into the breast of the duck. Be careful to only cut into the skin and fat, not the flesh. This will allow for a good rendering of the duck fat and enable the juices to run over the bird’s body, keeping it moist and tender.
Step 3
Once you’ve cross-hatched the breasts, it’s time to season and stuff the bird. Stuff the cavity of the duck with the shallots, lemons and herbs. Then, tie the legs together to hold them in place, and one around the top of the breasts to secure the wings to the body.
Step 4
Rub the bird down with the hot sauce and spread it around. Blend the spices in a bowl and sprinkle over the entirety of the bird and rub it in well. Insert your rotisserie pole into the bird and place the forks into the bird’s flesh. Make sure the forks are on tight and bookending the bird well. We don’t want it to slip and roll around!
Step 5
When the grill is ready, open it and place a drip tray down to catch all the fat and drippings. You can use this later to season potatoes or veg for another cook! Place the rotisserie into the motor and turn it on to ensure it rotates well and is balanced properly. Close up the lid and let it go for 60 min.
Step 6
When the 60 minutes are up, open the grill and check the bird to ensure it’s still spinning well. Now is a good time to check the temp. Pull the duck once it reaches an internal temperature of 150˚F (65˚C) mark and let it rest. When you reach the internal temperature of 165˚F (74˚C) remove the rotisserie pole.
Step 7
When ready, you can break it down like you would any other chicken or slice it right off the body.
Enjoy!
Recipe by Saturday Night Test Kitchen.
