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Grilled duck on a spit

Spit-Roasted Grilled Duck

Very unusual, out of the ordinary, and eye-catching. This recipe is a treat for anyone who loves cooking meat on the grill, the barbecue, or the rotisserie. It's just the thing when you want to make something special for friends or family.

The Patricks channel

Recipe author

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Composition / ingredients

Servings:

Duck

Apricots

Sugar

Ground black pepper

Rosemary

Table salt

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

Cooking method

Step 1:

Before spit-roasting the duck, it needs to be marinated. Pit the apricots and put the fruit in a blender.
Step 2:

Add the rosemary leaves, salt, ground black pepper, and sugar to the blender, and blend everything together.
Step 3:

Using a meat injector, pierce the duck skin in many spots all over the carcass.
Step 4:

Coat the bird thoroughly with the marinade and refrigerate it for at least four hours — ideally twelve or more.
Step 5:

After threading the duck onto the spit, wrap the wings in foil, since they burn quickly.
Step 6:

Bank the coals and keep extra charcoal on hand.
Step 7:

When the duck reaches 150°F (65°C), remove the foil so the wings can brown.
Step 8:

Keep spit-roasting the duck until it reaches 160°F (70°C) — the temperature of fully cooked meat.

Spit-roasting is one of the most unusual and interesting ways to cook. A rotisserie braises and slow-cooks the meat while it fries it, all at once. Because the spit turns constantly, the meat slowly bastes in its own fat, which runs along the meat against the direction of the spin rather than dripping onto the coals. An electric rotisserie is more convenient, by the way — it lets you get on with other things instead of standing there turning the handle, especially since whoever cooks usually has to mind the coals too, which is awkward. The spit is, I believe, the oldest way of cooking meat over fire; it's just become more refined and showy today. It takes a while, since you usually roast large cuts on a spit and they need to cook all the way through without burning on the outside. This recipe works for just about any meat, and you can swap the apricot and rosemary for whatever you like — basil and plum, for instance. Because of the long cooking time, keep a basting brush handy to brush the meat if it starts to dry out.