Fire, Spice and Everything Nice: Orange Ginger Rotisserie Duck

From Fowl to Fabulous: Indulge in the Ultimate Orange Ginger Rotisserie Duck Adventure!


Imagine the allure of a succulent duck, kissed by the smoky char of a live fire. It’s an irresistible combination and #TeamLFR’s Aaron Riley of Bearded Skull BBQ is sharing a lip-smacking recipe that will blow your taste buds away. Brace yourself for a flavor extravaganza with this Sweet Heat Asian fusion Orange Ginger Glazed Rotisserie Duck.

Rotisserie cooking demands your undivided attention, my friends. You’ll be taming flare-ups and outsmarting hot spots. The key is achieving an even bed of coals to ensure the heat is distributed flawlessly. Be aware that different parts of the duck cook at different rates – those leg tips, wings, and the duck’s back like to race ahead. To conquer this culinary hurdle, simply shift your coals and pamper those areas that crave a little extra love.


Let’s dive into the art of preparing this Rotisserie Whole Duck masterpiece. It’s a journey that involves a few essential steps. First up, we’ll brine the duck, infusing it with the tantalizing flavors of citrus and ginger, banishing any hint of gaminess. Trust me, this step sets the stage for a magnificent result. Oh, and don’t worry, I’ve got the recipe covered below.

Next, we tackle the challenge of perfecting that tantalizingly crisp skin. We’ll dry it out to ensure a heavenly balance between tenderness and crunch. But wait, there’s more! We’ll also conquer the issue of excess fat, leaving you with a rich, juicy treasure. And then, my friends, we shall embark on the grand finale – the moment you’ve been waiting for – cooking this Bad Boy over live fire!

Before we proceed, let’s talk about the nature of the magnificent duck itself. With its thick skin and luscious fat, this bird presents us with a culinary adventure like no other. But fear not, for I have a bag of tricks up my sleeve. By following these steps diligently, you’ll savor the blissful marriage of tender meat and crispy skin.

So, are you ready to elevate your outdoor cooking game and embark on a flavor-filled escapade? Embrace the journey with me, and let’s make culinary magic happen. Stay tuned for the complete instructions below, and get your taste buds ready for a sensational feast!

Brining duck


Orange Marmalade: Bursting with tangy sweetness, this golden elixir adds a citrusy zing to the glaze, balancing the richness of the duck with its vibrant flavors and creating a harmonious dance on your palate.

Ginger Chilli Paste: A fiery dynamo of flavor, this paste brings the heat and a punch of aromatic ginger, infusing the duck with a tantalizing kick that will make your taste buds tingle in excitement and have you craving more with each bite.

Sesame Seed Oil: With its nutty essence and subtle smokiness, this oil drizzles over the duck, adding a touch of complexity and enhancing the overall depth of flavors, leaving you with a dish that is as intriguing as it is delicious.

Cherry Wood: The secret weapon of the grill master, this wood infuses the duck with its sweet and fruity essence, lending a delicate smokiness that beautifully complements the orange ginger glaze, resulting in a symphony of flavors that will transport you to grilling paradise.


Zesty Citrus Quinoa Salad: This refreshing and light salad combines fluffy quinoa, vibrant citrus segments, and a zingy ginger dressing. It’s the perfect balance of flavors to complement the succulent duck. Plus, it’s packed with nutrients to keep you fueled for your outdoor adventures.

Smoky Maple Roasted Brussels Sprouts: Transform those humble sprouts into a mouthwatering delight. Tossed with smoky maple syrup and roasted to caramelized perfection, these little green gems bring a touch of sweetness and a hint of char to your plate.

Grilled Asparagus with Sesame Soy Glaze: Asparagus spears, grilled to smoky perfection, take on a new level of deliciousness when coated in a luscious sesame soy glaze. It’s a delightful blend of earthy, nutty flavors that perfectly complements the orange ginger glaze.

duck on rotisserie


“Can I use a regular oven instead of a rotisserie for the orange ginger glazed duck?” Absolutely! While rotisserie cooking adds that smoky, charred flavor, you can still achieve mouthwatering results in a regular oven. Just remember to crank up the heat for a few minutes at the end to get that irresistible crispiness.

“How long should I brine the duck for?” Brining is the secret to a moist and flavorful duck. Give that bad boy a nice long soak for at least 12 hours. Trust me, patience is a virtue when it comes to achieving duck nirvana.

“Can I substitute the ginger in the glaze?” Certainly! Feel free to get creative and swap ginger for other aromatic wonders like lemongrass or even a hint of wasabi. The world is your culinary playground, my friend.

“Do I need to truss the duck before cooking?” Ah, the art of trussing! While it’s not mandatory, trussing helps the duck cook evenly and maintain its shape. Think of it as a culinary corset that keeps everything in place. Plus, it gives you the satisfaction of mastering a traditional technique. Show off those trussing skills!

“How do I know when the duck is perfectly cooked?” Ah, the million-dollar question! Use a meat thermometer to achieve poultry perfection. Insert it into the thickest part of the duck, avoiding the bone. We’re aiming for a temperature of 165°F (74°C) for juicy, tender meat. Trust your thermometer, and you’ll be hailed as the duck whisperer!

rotisserie duck with orange ginger glaze


Craft Beer Pairings

Hoppy Harvest Ale: The citrusy notes of this hop-driven beer cut through the richness of the duck while harmonizing with the orange ginger glaze. It’s like a lively dance party in your mouth. Alternatively, go for a crisp and refreshing Belgian Witbier, with its hints of coriander and orange peel, for a playful twist.

Cocktail Pairings

Ginger Fizz: Shake up some excitement with a zesty ginger-infused cocktail. Combine ginger liqueur, fresh lime juice, and a splash of sparkling water. It’s the perfect marriage of flavors that will awaken your taste buds. Alternatively, sip on a Spiced Orange Mule, blending orange liqueur, ginger beer, and a kick of cinnamon. It’s like a party in a glass!

Wine Pairings

Gewürztraminer: This aromatic white wine boasts flavors of lychee, rose petals, and exotic spices that beautifully complement the orange ginger glaze. It’s a match made in flavor heaven. Alternatively, opt for a medium-bodied Pinot Gris with its subtle fruitiness and crisp acidity, adding a delightful touch of sophistication to your duck feast.

rotisserie duck with orange ginger glaze


Calling all flavor seekers, grill masters, and culinary adventurers! Prepare to embark on an unforgettable journey with Picture this: a mouthwatering database of live fire and outdoor cooking recipes, meticulously crafted by yours truly. From succulent rotisserie duck to sizzling grilled delights, we’ve got your taste buds covered.

But wait, there’s more! Immerse yourself in our one-of-a-kind experiential events, where you’ll rub shoulders with fellow fire enthusiasts and learn the secrets of live fire cooking firsthand. And for those craving visual feasts, our adventure culinary series on YouTube will transport you to epic food destinations with a dash of humor and a sprinkle of outdoor escapades.

So, what are you waiting for? Subscribe, follow, and stay connected with Prepare to ignite your culinary prowess, indulge in flavor explosions, and join our fiery community. Together, let’s unleash the grillside magic and create food memories that will make your taste buds sing. See you by the fire!

rotisserie duck with orange ginger glaze

Live Fire Rotisserie Whole Duck With a Sweet and Spicy Orange and Ginger Glaze

Get ready for a fiery flavor expedition! Unleash the quack-tastic adventure of Orange Ginger Rotisserie Duck.
Prep Time: 1 day 12 hours
Cook Time: 2 hours
Course: Dinner, Main Course
Cuisine: American, Asian, easter, holiday, smoked
Keyword: best holiday recipes, brining, duck, ginger, glaze, hunting recipe, orange, orange ginger glaze, rotisserie, rotisserie duck, smoking, unique flavor, whole duck
Calories: 500kcal
Author: Aaron Riley


  • Grill with rotisserie
  • Cherry wood or other fruit wood
  • Mixing bowl
  • Gallon sized freezer bag
  • Baking dish
  • Cooling rack
  • Cookie sheet
  • Sharp knife
  • Butcher's twine


  • 1 whole duck
  • Almond oil or other binder
  • Salt
  • Pepper
  • Granulated garlic

Citrus and Ginger Brine

  • 4 cups hot water
  • 1/3 cup salt
  • 1/4 cup chopped ginger
  • 4 cloves smashed garlic
  • 3 oranges, squeezed reserve the rinds
  • 1 orange, zested
  • 1 lime, squeezed reserve the rinds
  • 2 tbsp honey
  • 2 tbsp peppercorns
  • 1 tbsp soy sauce
  • 2-3 tsp sesame seed oil
  • 1/4 cup sugar optional

Sweet and Spicy Orange Ginger Glaze

  • 2 jars orange marmalade
  • 2 tsp grated ginger
  • 2 tsp garlic chili paste
  • 1 tsp garlic powder
  • 1 tsp sesame seed oil



  • In a bowl add hot water and salt. Allow salt to dissolve then add remaining ingredients, mix well and set aside. While brine is marrying, trim the duck by removing any excess skin or fat.
    Before brining, stuff the reserved rinds along with a bunch of cilantro into the duck cavity. Place the stuffed duck in a sealable bag and pour over the brine, making sure to fill the cavity as well. Seal the bag and place in a baking dish to catch any leaks you might have. Place the duck in the refrigerator for a minimum of 12 hours. I went 24 hours with no issues.

Salting the Duck

  • In this step you are going to help the skin of the duck dry out. To do so, you need to remove the duck from the brine and discard the remaining brine. Thoroughly rinse off the duck with cold water, making sure to include the cavity. Using a towel, dry the duck off the best you can. Now add a liberal amount of salt all over the duck's skin and place on a cooling rack in a cookie sheet. You want to leave the duck uncovered and place back in the refrigerator for 12 hours. During this time the salt will help pull moisture out of the skin, helping you to get a crispy skin.

Piercing the Skin

  • Remove the salted duck out of the refrigerator, then rinse thoroughly and pat dry. Now take your knife and stab the skin of the duck all over. (Like 75 times--no joke!) Be careful not to puncture the meat of the duck--SKIN ONLY. Duck is a very fatty bird, so these holes will allow the fat to render out easier.

Sweet and Spicy Orange Ginger Glaze

  • In a sauce pot add all ingredients. Over medium-low heat, allow marmalade to melt and all the flavors to marry. Once the sauce is to your taste, remove from heat and pour through a strainer into a bowl; removing the pulp and giving you a nice, clean orange chili glaze. Apply glaze to the bird.

Seasoning and Cooking

  • Hit the duck with your binder and season with a good amount of SPG (salt, pepper and garlic). Let the duck rest and come up to room temperature while you light your fire. You want to set up your grill for indirect rotisserie using Cherry or other fruit wood. Open those dampers up and to reach a cooking temperature of around 400 F. Place the duck next to the fire, grab a cold one, and sit back to watch your beautiful bird spin. Keep a good eye on your fire and duck, watching out for flare ups and hot spots. At some point you will want to move your coals around to achieve an even cook and fat rendering. When the internal temp of 165 F is reached, you are going to start the glazing process. For the remaining time of the cook you will want to baste your duck every 10-15 minutes, until your final internal temperature of 180 F, in the thickest part of the thigh, is reached. Remove duck from fire and let rest for 10 minutes. Then carve and devour!


Serving: 4g | Calories: 500kcal
Tried this recipe?Let us know how it was!
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About Chef David W. Olson
David Olson is a nationally-recognized American Culinary Federation (ACF) Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind, “LiveFire Republic” and “A Bachelor and His Grill.”
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