Grilled duck on a spit

very unusual, non-standard, interesting, colorful. The recipe is interesting for lovers of cooking meat on the grill, barbecue and spit. It will be useful for those who want to cook something unusual for a company or family.

The Patricks channel

The author of the recipe

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Composition / ingredients

Servings:

Duck

Apricots

Sugar

Ground black pepper

Rosemary

to taste

Table salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 12 g

Fats 65 % 28 g

Carbohydrates 7 % 3 g

315 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 16 h

Step 1:
Before cooking the duck on a spit, it must be marinated. To do this, remove the seeds from the apricot, put the fruit in a blender.
Step 2:
Add rosemary leaves, salt and ground black pepper, sugar to the blender, chop everything
Step 3:
With a meat syringe, pierce the duck skin in many places on the entire surface of the carcass.
Step 4:
Thoroughly coat the bird with marinade and leave it in the refrigerator for at least four hours, at best, for twelve or more
Step 5:
After skewering the duck, wrap the wings with foil, as they will burn quickly
Step 6:
Form coals, prepare coal in reserve
Step 7:
When the temperature of the duck reaches 65 degrees, remove the foil so that the wings are browned
Step 8:
Roast the duck on a spit to seventy degrees, i.e. to the temperature of the finished meat

Cooking on a spit is one of the most unusual and interesting. The skewer simultaneously performs such actions on meat as stewing and languishing and simultaneously fries the product. In fact, due to the fact that the spit is continuously spinning, any meat "bathes" slowly in its fat. Which does not drain onto the coals, but runs through the product against the direction of the spit rotations. By the way, it is more convenient to use an electric spit. Because this will allow you to do your own business during cooking. Instead of standing at it and twirling the handle with your hand. Moreover, as a rule, the one who cooks is the one who watches the coals. This is very inconvenient. The spit, I believe, is the oldest way of cooking meat on fire. Now, it has just become more cultured and colorful. Cooking takes a lot of time, since large pieces of meat are usually fried on a spit, and they need to be fried. And even so that the outer part would not be burned. According to this recipe, it is quite possible to cook any meat. And apricot and rosemary can be perfectly replaced according to your taste at your discretion. For example, basil and plum. Due to the long cooking time, it is necessary to stock up on a cooking brush to coat the meat in case it dries out.