MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rotisserie Peking Duck
Categories: Poultry, Citrus, Herbs, Vegetables, Sauces
Yield: 3 Servings

6 lb Duck
1 1/2 ts Salt

MMMMM-----------------------IN THE CAVITY----------------------------
1/2 Tangerine; or orange
2 Scallions; trimmed, in 1"
- pieces
2 cl Garlic; crushed
3 sl Ginger; ea 1/8" X 1"
1/2 ts Five spice powder
1 ts Sesame oil

MMMMM---------------------------SAUCE--------------------------------
1/4 c Hoisin sauce
2 tb Honey
2 tb 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, inside and out. Put
the duck on a rack over a roasting pan or baking sheet,
and store in the refrigerator, uncovered. (This dries
out the skin to help it crisp up, and gives the salt
time to dry brine the duck.)

PREP THE DUCK: One hour before cooking, remove the duck
from the refrigerator. Put all the stuffing ingredients
except for the half a tangerine into a small bowl. Toss
the stuffing ingredients until well coated with the oil
and five spice powder. Pat the duck dry with paper
towels, then poke the skin on the breast and thighs all
over with a paring knife, being careful not to pierce
the meat. (I do this by coming at the duck from a very
low angle, almost parallel to the skin.) Stuff the duck
with the half a tangerine and the stuffing mix. Finally,
truss the duck, and skewer it on your rotisserie spit.
Let it rest at room temperature while you prepare the
grill.

Set the grill up for indirect medium-high heat: Set the
grill up for rotisserie cooking at medium-high heat
(400ºF/205ºC). For my Weber Summit, I remove the grill
grates, turn the two outer burners (burners 1 and 6) to
high, and turn the infrared burner to high. Then I put
my drip pan in the middle, over the unlit burners, and
let the grill preheat for ten to fifteen minutes.

MAKE THE SAUCE: While the grill is heating, put all the
sauce ingredients in a small bowl and whisk to combine.

COOK THE DUCK: Put the spit on the grill, and cook the
duck with the lid closed for 1 to 2 hours. After 45
minutes, check the duck; if the duck is browning well,
turn off the infrared rotisserie burner (or reduce the
heat to medium - 350ºF/175ºC ). The duck is done when it
reaches 180ºF/82ºC in the deepest part of the thigh,
about an hour and a half of total cooking time. Brush
the duck with sauce, close the lid, and cook for another
five minutes to tighten up the sauce. Brush the duck
with another layer of the sauce, then take it off the
grill.

CARVE THE DUCK: Remove the duck from the rotisserie spit
(carefully - it is branding iron hot), and cut away the
twine. Let the duck rest for 10 minutes. 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. I like to serve by putting the carved pieces of
duck on a platter and drizzling with a little of the
sauce. Then I give everyone a little bowl of sauce for
dipping, and let them serve themselves from the platter.

Yield: 2 - 4 servings

By: Mike Vrobel

RECIPE FROM: https://www.dadcooksdinner.com

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