Rotisserie Ready Free Range Duck (2.2kg)

Cooking a whole duck on a barbecue can be a delightful way to enjoy its rich flavors, especially when done using a rotisserie or indirect grilling method. Both techniques ensure the duck is evenly cooked, with the fat rendered perfectly to achieve crispy skin and juicy, flavorful meat. Here’s how you can master these methods.

Rotisserie Cooking a Whole Duck

Preparation:

• Thoroughly thaw the duck if frozen and remove the giblets. Pat the duck dry inside and out with paper towels.
• Season the cavity and the outside of the duck. A simple seasoning mix can include salt, pepper, and your choice of herbs, like thyme or rosemary. Optionally, you can stuff the cavity with aromatics like garlic, onion, and additional herbs for extra flavor.
• Truss the duck with kitchen twine to keep it compact and ensure even cooking.

Cooking:

1. Preheat the Grill: Preheat your grill to a medium-high heat, around 350°F (175°C).
2. Prepare the Duck for Rotisserie: Skewer the duck on the rotisserie spit, securing it tightly. Make sure it’s balanced to prevent uneven cooking.
3. Rotisserie Cooking: Place the duck on the rotisserie attachment and start it. Place a drip pan under the duck to catch drippings (which can be used for making a sauce or gravy).
4. Cooking Time: Cook for about 2 to 3 hours, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C). The skin should be golden and crispy.
5. Rest Before Serving: Once cooked, let the duck rest for about 10 minutes before carving. This allows the juices to redistribute.

Indirect Grilling a Whole Duck

Preparation:

• Prepare the duck as above, ensuring it’s thawed, cleaned, and seasoned.

Cooking:

1. Preheat the Grill: Set up your grill for indirect cooking by lighting burners on one side to a medium-high heat or arranging coals on one side of a charcoal grill. Aim for a grill temperature of around 350°F (175°C).
2. Position the Duck: Place the duck on the opposite side of the grill from the heat source. Position it breast side up and consider placing it in a disposable aluminum tray to catch drippings.
3. Cooking Time: Cover the grill and cook the duck for about 2.5 to 3 hours, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C). If you have a water pan, use it to add moisture to the grill and catch drippings.
4. Rest and Serve: Allow the duck to rest for 10 minutes before carving.

Additional Tips for Both Methods:

• Manage Flare-Ups: Duck fat can cause flare-ups. Keep an eye on the grill, especially if not using a drip pan.
• Crisp the Skin: If the skin isn’t as crispy as you’d like by the end of cooking, increase the grill temperature for the last few minutes of cooking.
• Use a Meat Thermometer: To ensure the duck is cooked safely and to perfection, always use a meat thermometer to check the internal temperature.

Whichever method you choose, cooking a whole duck on a barbecue can turn a simple meal into a festive occasion. Enjoy the process and the delicious results!