Spit roasted duck

Makes 6 servings

Spit-roasting is one of the earliest cooking techniques. A duck on the spit emerges from the grill with a crackling crisp skin and meat that is less greasy than you might anticipate. Cutting the skin helps to render out the fat for lots of flavor without as much grease.

Ingredients

  • 2 ducklings
  • 2 cups orange juice
  • 1 cup soy sauce
  • 1/4 cup grated ginger
  • 2 tablespoons minced garlic
  • 1/2 cup chopped cilantro
  • 2 tablespoons orange zest
  • Salt, to taste
  • Ground black pepper, to taste
  • 12 thyme sprigs
  • 12 cilantro sprigs
  • 2 parsley sprigs
  • 2 bay leaves

Directions

  1. Trim the excess fat from the ducklings and remove the gizzard bag. Pat the ducks dry. Score the skin in a crosshatch pattern, and set it in a shallow pan.
  2. Combine the orange juice, soy sauce, ginger, and garlic to make a marinade. Pour the marinade over the duck, cover, and refrigerate for at least 2 and up to 12 hours. Turn the ducklings occasionally to marinate evenly.
  3. Preheat a gas grill to medium. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed.
  4. Remove the ducks from the marinade and set aside, reserving the marinade.
  5. Bring the reserved marinade to a boil in a small saucepan and boil for 3 minutes to make a glaze. Remove from the heat and allow to cool. Add the chopped cilantro and orange zest. Season to taste with salt and pepper.
  6. Stuff the cavities of the ducks with the thyme, cilantro, and parsley sprigs, and the bay leaves. Season with salt and pepper. Thread the ducks on the steel rod of the rotisserie. Place the rod on the rotisserie according to the manufacturer’s instructions. Be sure to center the ducks on the rod properly or they will roast unevenly
  7. Spit-roast the ducks until browned and nearly cooked through (140°F), about 1 to 1 1/2 hours. Brush the ducklings with the glaze and continue to spit-roast, brushing with additional glaze every 8 to 10 minutes, until the ducklings are cooked through (165°F or to the temperature you prefer) and the skin is crisp and a rich brown, another 30 to 45 minutes.
  8. Remove the duck from the grill and let rest for 20 minutes before cutting into pieces.

CIA FOODIES

Spit-Roasted Duck with Orange-Ginger-Soy Glaze

Spit roasted duck
Makes 6 servings Spit-roasting is one of the earliest cooking techniques. A duck on the spit emerges from the grill with a crackling crisp skin and meat that is less greasy than you might anticipate. Cutting the skin helps to render out the fat for lots of flavor without as much grease.

Ingredients

  • 2 ducklings
  • 2 cups orange juice
  • 1 cup soy sauce
  • 1/4 cup grated ginger
  • 2 tablespoons minced garlic
  • 1/2 cup chopped cilantro
  • 2 tablespoons orange zest
  • Salt, to taste
  • Ground black pepper, to taste
  • 12 thyme sprigs
  • 12 cilantro sprigs
  • 2 parsley sprigs
  • 2 bay leaves

Directions

  1. Trim the excess fat from the ducklings and remove the gizzard bag. Pat the ducks dry. Score the skin in a crosshatch pattern, and set it in a shallow pan.
  2. Combine the orange juice, soy sauce, ginger, and garlic to make a marinade. Pour the marinade over the duck, cover, and refrigerate for at least 2 and up to 12 hours. Turn the ducklings occasionally to marinate evenly.
  3. Preheat a gas grill to medium. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed.
  4. Remove the ducks from the marinade and set aside, reserving the marinade.
  5. Bring the reserved marinade to a boil in a small saucepan and boil for 3 minutes to make a glaze. Remove from the heat and allow to cool. Add the chopped cilantro and orange zest. Season to taste with salt and pepper.
  6. Stuff the cavities of the ducks with the thyme, cilantro, and parsley sprigs, and the bay leaves. Season with salt and pepper. Thread the ducks on the steel rod of the rotisserie. Place the rod on the rotisserie according to the manufacturer’s instructions. Be sure to center the ducks on the rod properly or they will roast unevenly
  7. Spit-roast the ducks until browned and nearly cooked through (140°F), about 1 to 1 1/2 hours. Brush the ducklings with the glaze and continue to spit-roast, brushing with additional glaze every 8 to 10 minutes, until the ducklings are cooked through (165°F or to the temperature you prefer) and the skin is crisp and a rich brown, another 30 to 45 minutes.
  8. Remove the duck from the grill and let rest for 20 minutes before cutting into pieces.

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