Tweet
Let me just say that if you haven't done so yet, you gotta try a duck on the rotisserie!! Nothing like it in the whirled!
First off, I washed both birdies and patted them dry. I scored the skin on the duck to let the fat drain oot. When you do this, be careful not to cut into the meat... It can and will dry oot on you.
I cut up an orange, a lemon, a lime, and I grabbed 8 sprigs of rosemary from the garden.
The chicken was rubbed down with Mad Hunky inside and oot, then stuffed with the lemon, lime, and 4 sprigs of rosemary. I then gave it an olive oil rubdown and a bit more MH.
The duck got a treatment of sea salt, crushed black pepper, granulated garlic, ginger and thyme, inside and oot. It also got an olive oil rubdown, and stuffed with the orange and remaining rosemary...
I used the onion up the butt method on both birds to hold everything together.
I put together a basting sauce consisting of clarified butter, infused with rosemary, thyme, and garlic, with a touch of soy sauce. Sorry, this is the only pic I got of the basting sauce...
And now onto the spin... I placed a pan in the middle of the coal grate, under the birds, to catch all that yummy duck fat. I stacked RO lump on both sides of the pan with a chunk of pecan. I got the temps steady at 375 and let her rip...
Starting to get color aboot 20 minutes in after the 1st baste...
Getting there...
Done!! I pulled them at between 165-170. Thankfully, they both got done at the same time!
And the duck... This was incredibly delicious, moist and tender...
Sorry I did not get plated pix... it started raining right after I brought the birds in, and I had to mad rush back ootside to batten down the hatches.
Thanks for looking!!
First off, I washed both birdies and patted them dry. I scored the skin on the duck to let the fat drain oot. When you do this, be careful not to cut into the meat... It can and will dry oot on you.
I cut up an orange, a lemon, a lime, and I grabbed 8 sprigs of rosemary from the garden.
The chicken was rubbed down with Mad Hunky inside and oot, then stuffed with the lemon, lime, and 4 sprigs of rosemary. I then gave it an olive oil rubdown and a bit more MH.
The duck got a treatment of sea salt, crushed black pepper, granulated garlic, ginger and thyme, inside and oot. It also got an olive oil rubdown, and stuffed with the orange and remaining rosemary...
I used the onion up the butt method on both birds to hold everything together.
I put together a basting sauce consisting of clarified butter, infused with rosemary, thyme, and garlic, with a touch of soy sauce. Sorry, this is the only pic I got of the basting sauce...
And now onto the spin... I placed a pan in the middle of the coal grate, under the birds, to catch all that yummy duck fat. I stacked RO lump on both sides of the pan with a chunk of pecan. I got the temps steady at 375 and let her rip...
Starting to get color aboot 20 minutes in after the 1st baste...
Getting there...
Done!! I pulled them at between 165-170. Thankfully, they both got done at the same time!
And the duck... This was incredibly delicious, moist and tender...
Sorry I did not get plated pix... it started raining right after I brought the birds in, and I had to mad rush back ootside to batten down the hatches.
Thanks for looking!!
. look at that poultry folks... that's what it should look like!
Comment