Rotisserie roasted duck is a great alternative to other seasonal poultry options and cooks in just under an hour. This delicious recipe by Grill Girl Robyn is the perfect dish that is crispy and full of flavor. Don’t forget to save that decadent Duck fat for other recipes, like duck fat potatoes.

Ingredients:

1 Long Island Pekin Duck (the most common found at the grocery store)

6 tbsp Sunshine State of Mind Rub, divided: 3 for the rub on the duck, 3 for the glaze at the end

2 tbsp honey

2 tbsp orange juice, plus zest of the orange

3 tbsp Sunshine State of Mind Craft BBQ Rub

Directions:

1. Pat your duck dry with a paper towel to remove any extra moisture from the outside. Next, using a sharp paring knife, Gently score the skin where it is thickets on the body so that it can drain while cooking. Next, apply rub all over the bird. 
2. Pull out your Aspire by Hestan rotisserie rod and insert the rod through the hole in the duck. Next, take the prongs and secure the duck on both sides centering the duck in the middle. Using cooking twine, secure the bird’s arms and legs securely to the rest of the body so it cooks evenly on the rotisserie. Tie one section around the arms area and one section around the legs area ensuring that the duck is bundled together to cook evenly on the rotisserie. The twine doesn’t need to look perfect, it just needs to hold the duck parts together.
3. Next, place the rotisserie with the duck in the prongs on the Aspire by Hestan and secure it into the rotisserie motor (which should be plugged in). Next, turn your rotisserie burner to high and let it get hot. 
4. Place a piece of cookware underneath the duck to catch the duck fat which can be used for cooking other dishes such as our Duck Fat potatoes (link to come).
5. While the duck is cooking, quickly make your glaze by bringing 3 tbsp of rub, 2 tbs or orange juice plus zest, and honey over low heat until it has combined and slightly reduced.
6. Roast the duck on the rotisserie burner on medium to medium high heat until the internal temp reaches 125 internal degrees at the breast. While the duck is roasting, make your glaze. At this point, crank the rotisserie to high and let the skin crisp on the rotisserie. Before serving, paint the bird with glaze and let roast a few more minutes, being careful not to let it burn. 
7. Remove the duck when the internal temp has reached 133-135 internal degrees. Properly cooked duck should be served medium rare and will resemble prime rib, not poultry, when properly cooked. Remember that it will continue to cook when you pull it off the rotisserie.
8. Slice and serve with additional glaze for presentation. 

Check out more delicious recipes from our Aspire Holiday Series here!

Robyn Lindars

Grill Girl Robyn