📝 About This Recipe
Experience the pinnacle of rotisserie cooking with this succulent, slow-turned duck that boasts shatteringly crisp skin and tender, rendered meat. Infused with aromatic aromatics and finished with a luscious honey-balsamic glaze, this dish balances rich, gamey depth with a delicate floral sweetness. Perfect for festive gatherings, this recipe transforms a simple bird into a centerpiece of smoky, caramelized perfection.
🥗 Ingredients
The Duck & Brine
- 5-6 pounds Whole Pekin Duck (giblets removed, patted very dry)
- 2 tablespoons Kosher Salt (for dry brining)
- 1 teaspoon Five-Spice Powder
Aromatics (For Cavity)
- 2 inch piece Fresh Ginger (sliced into coins)
- 3 whole Star Anise
- 4 stalks Scallions (bruised)
- 1 whole Orange (halved)
Honey Glaze
- 1/2 cup Wildflower Honey (or clover honey)
- 2 tablespoons Balsamic Vinegar (aged preferred)
- 1 tablespoon Soy Sauce (low sodium)
- 2 tablespoons Orange Juice (freshly squeezed)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare the duck at least 12-24 hours in advance by pricking the skin all over with a sharp skewer or needle, being careful not to pierce the meat. This allows the fat to render out effectively.
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2
Rub the entire duck, including the cavity, with kosher salt and five-spice powder. Place it on a wire rack over a baking sheet and refrigerate uncovered overnight to dry out the skin.
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3
Remove the duck from the refrigerator 1 hour before cooking. Stuff the cavity with the sliced ginger, star anise, bruised scallions, and orange halves.
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4
Truss the duck tightly with kitchen twine, securing the wings and legs close to the body so it rotates evenly on the spit.
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5
Slide the duck onto the rotisserie spit rod and secure it firmly with the prongs. Ensure the bird is perfectly balanced to avoid straining the rotisserie motor.
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6
Preheat your grill or rotisserie oven to medium heat (approximately 325°F/165°C). If using a grill, set it up for indirect heat with a drip pan placed directly under where the duck will spin.
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7
Mount the spit and start the motor. Close the lid and roast for about 1 hour and 15 minutes. The duck should begin to turn a light golden brown as the fat renders into the drip pan.
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8
While the duck roasts, prepare the glaze by whisking together the honey, balsamic vinegar, soy sauce, orange juice, and black pepper in a small saucepan over low heat until syrupy.
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9
After the initial 75 minutes, begin basting the duck with the honey glaze every 10 minutes using a pastry brush.
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10
Continue roasting and basting for another 20-30 minutes until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the skin is a deep mahogany brown.
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11
Carefully remove the spit from the grill. Transfer the duck to a carving board and let it rest for 15-20 minutes. This is crucial for the juices to redistribute.
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12
Remove the twine and the spit rod. Carve the duck by removing the legs first, then slicing the breast meat into thin strips. Serve immediately while the skin is crispy.
💡 Chef's Tips
Always use a drip pan filled with an inch of water or broth to prevent flare-ups from the rendering duck fat. If the wing tips begin to char too quickly, wrap them in small pieces of aluminum foil halfway through cooking. For the absolute crispiest skin, use a hair dryer on the 'cool' setting to dry the duck skin for 5 minutes before putting it on the spit. Don't discard the rendered fat in the drip pan; strain it and save it in the fridge for the best roasted potatoes of your life. If you don't have five-spice, a mix of ground cinnamon, cloves, and fennel seeds works as a great substitute.
🍽️ Serving Suggestions
Serve alongside a wild rice pilaf with dried cranberries and toasted pecans. Pair with a glass of slightly chilled Pinot Noir or a crisp, dry Riesling to cut through the richness. Accompany with steamed bok choy or roasted root vegetables drizzled with any remaining glaze. Provide a side of plum sauce or hoisin for those who enjoy a traditional dipping experience. A light arugula salad with orange segments and a citrus vinaigrette balances the dish beautifully.