Servings: 0
Calories: 500kcal
Equipment
- 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
Ingredients
- 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
Instructions
Brining
- 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!
Nutrition
Serving: 4g | Calories: 500kcal
Tried this recipe?Let us know how it was!