The rotisserie makes for a simple, easy way to roast a whole duck, ensuring a crispy exterior and juicy meat.
1 whole duck (3½ to 4 pounds), wings removed
1 tablespoon olive oil
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
Nutritional information per serving (based on 6 servings):
Calories 157 (49% from fat) • carb. 1g • pro. 18g • fat 8g • sat. fat 3g
• chol. 78mg • sod. 645mg • calc. 12mg • fiber 0g
1. Coat the duck with the olive oil, and then rub with the salt and pepper. Score the breasts in a crosshatch manner, cutting through the skin and fat, but not into the flesh. Prick the duck all over with the tip of a paring knife. Truss the duck well with butcher’s twine and then fit onto the spit. Secure well with the skewers.
2. Adjust the rack to position 1 and place the baking pan on top of it. Fit the spit into the oven and set to the Duck setting on the Rotisserie function at 325°F for 90 minutes.
3. After 40 minutes of cooking, open the door of the oven and while the duck is turning, carefully prick the duck all over with the tip of a paring knife. Close the door and let the duck finish cooking for the allotted time, or until the juices run clear when the thigh is pierced (internal temperature should be 165˚F in the breast and 170˚F in the thigh. It may take more or less time depending on the size of the duck).
4. Using the rotisserie grip, remove the duck from the oven. Allow to rest for at least 5 to 10 minutes before carving.
NOTE: Scoring and pricking the duck releases the fat (renderings), resulting in the crispiest skin.
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