Picture of Rotisserie Duck
Tired of chicken? Try Duck.

What you will need

1 dead duck
1 rotisserie
1 metal or wooden skewer
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Step 1: Prepping the duck

Picture of Prepping the duck
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Remove Duck from wrapper. Empty body cavity, rinse with cold water and pat dry with clean paper towels.

Using a sharp skewer prick the skin of the duck all over the body. Do not pierce the meat. Duck unlike most store bought chicken has a very thick layer of fat between the skin and meat. These holes help the fat drain out during the cooking process.

Also unlike store bought chickens, ducks come with the neck skin still attached. This freaked me out a bit just because I was not expecting it.

Remove neck skin and wing tips. You may want to keep the wing tips on if using a spit type rotisserie.

Step 2: Seasoning the duck

Picture of Seasoning the duck
If you have a spit type rotisserie you can elect to skewer the duck now. After adding the seasoning you can tie up the legs and wings.

The wet rub:

2 T. olive oil
1/4 tsp. salt
1/4 tsp. cracked black pepper
1/4 tsp. rosemary
1/4 tsp. thyme
1/4 tsp. sage
1/4 tsp. garlic powder

Combine all ingredients and brush unto bird.

Step 3: Fire up the grill

Picture of Fire up the grill
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If you plan on doing a lot of rotisserie cooking I suggest purchasing an EZ Que rotisserie system for your grill. Instead of a spit or rod they use a basket and clamps. They are very easy to use and can be cleaned in the dish washer. You also don't have to worry about the meat being balanced.

Set your grill up for rotisserie cooking. Cook duck until the internal temp is 165 degrees at it's thickest part. Unlike chicken duck is all dark meat and I tend to cook it longer than chicken, 2-3 hours.

Like I said before there is a lot of fat under the skin of a duck. You must have something under the duck to catch the grease. This is extra important if you are using a gas grill.
LVTurner3 years ago
That looks like a nice rotisserie basket, what is the type (brand) and where can I get one?
branonls (author)  LVTurner3 years ago
The brand is EZ Que and they are out of business. If you do a search for them you may be able to find some on ebay or there used to be a company in Wisconsin that was selling their left over merchandise.
ChrisnBeth6 years ago
and the feathers make such a mess....
79spitfire6 years ago
I agree, dead ducks are much easier to work with.... Good point pricking the skin to let the fat out, it's the number one reason many people don't care for duck. Looks good!
brunoip6 years ago
should the duck be dead? nice Instructable
branonls (author)  brunoip6 years ago
I prefer the duck to be dead. Live ones are too hard to get on the spit. Plus the constant quacking gets annoying quick.