Whole Roast Duck
This is a treat. Crispy and extremely tasty.
Good quality whole duck
1 x large orange
Salt and pepper
Optional addition to seasoning is to use some dried garlic, thyme and ginger.
Prick the skin of the duck in about 6 places before cooking to allow the fat to escape. Be careful not to puncture the meat, as this will dry out the bird.
Stuff the duck with slices of orange by pushing them into the duck’s abdominal cavity with your fingers.
Skewer the bird onto the rotisserie spit and If the legs and wings are loose, truss the duck. Tie its legs and wings together with trussing twine. If you purchased your duck at a supermarket, it is likely already trussed.
Prepare the rotigrill by setting it at medium-high and placing a drip pan inside to catch the duck’s juices during cooking.
Place the spit on the rotigrill, then sprinkle the duck with a seasoning mixture of salt and pepper. As an option you can add some dried garlic, thyme and ginger.
Cook the duck for 45 to 60 minutes, or until the juices run clear. About 15 minutes before the end of cooking lightly sprinkle the duck once again with seasoning.
Remove the duck from the spit, take off any trussing twine and allow the duck to rest for 15 minutes before carving and serving.
To download or print a hard copy of this recipe just click the link below: