La cuisine de canard à la broche : savourez l'irrésistible sur Weber Kettle

La cuisine de canard à la broche : savourez l'irrésistible sur Weber Kettle

Table of Contents:

1. Introduction
2. Preparation of the Ducks
3. Creating the Rub
4. Applying the Rub to the Ducks
5. Setting up the Weber Kettle for Rotisserie Cooking
6. Placing the Ducks on the Rotisserie Skewer
7. Monitoring the Temperature with a Wired Thermometer
8. Cooking the Ducks at a Low Temperature
9. Allowing the Ducks to Rest
10. Carving and Tasting the Cooked Ducks

🍗 Rotisserie Cooking: How to Prepare and Cook Delicious Ducks on a Weber Kettle 🍗

Introduction: Welcome to Barbecue Life UK! Today, we are going to show you how to cook mouthwatering ducks on a rotisserie using the only fire rotisserie on the Weber Kettle. We'll guide you through the entire process, from preparing the ducks to carving and savoring the juicy meat. Let's get started!

Preparation of the Ducks: To achieve a crispy skin, we begin by letting the ducks sit for about an hour to allow any moisture inside the packaging to evaporate. Then, we make cuts into the breasts and legs to ensure that the rub penetrates the meat, creating a flavorful and succulent dish. These cuts also help the rendered fat to escape, resulting in a perfectly cooked duck.

Creating the Rub: Our simple yet delicious rub consists of salt, pepper, garlic powder, onion powder, and a touch of rosemary. We grind these ingredients into a fine dust using a pestle and mortar. This versatile rub works wonders for poultry, guaranteeing a burst of flavors in every bite.

Applying the Rub to the Ducks: To make the rub stick, we spray the ducks' skin with a light mist of olive oil. This acts as a binder, allowing the rub to adhere to the meat. We generously sprinkle the rub over the ducks, making sure to get it inside the cuts we made earlier. Then, we refrigerate the ducks for an hour, allowing the flavors to infuse and the skin to become irresistibly crispy.

Setting up the Weber Kettle for Rotisserie Cooking: Given the high fat content in ducks, we opt for a lower cooking temperature. We create two charcoal baskets on either side of the kettle, placing a wax woody in each. The charcoal baskets, combined with the constantly rotating ducks, ensure that the heat is evenly distributed, resulting in deliciously crispy and moist meat.

Placing the Ducks on the Rotisserie Skewer: Carefully threading the ducks onto the rotisserie skewer can be a bit challenging, but it's a crucial step to ensure even cooking. We secure the ducks tightly, pushing them close together to minimize movement and stress on the rotisserie motor as they rotate.

Monitoring the Temperature with a Wired Thermometer: To ensure that the ducks are cooked to perfection, we recommend using a wired thermometer. It allows you to monitor the internal temperature accurately. Ducks are safe to eat at 63 degrees Celsius, and we slowly bring them up to this temperature, allowing the fat to render out gradually.

Cooking the Ducks at a Low Temperature: Indirect cooking at a lower temperature enables the fat to slowly melt, resulting in tender and moist meat. The charcoal baskets, combined with the rotating motion, create a rolling heat that bastes the ducks, giving them a melt-in-your-mouth texture. The lower temperature also helps in achieving a crispy skin without drying out the bird.

Allowing the Ducks to Rest: After the ducks have reached the desired internal temperature, we remove them from the rotisserie and allow them to rest for about 10 minutes. This resting period ensures that the juices redistribute within the meat and results in a tender and flavorful dining experience. In this time, the skin remains crisp, and the meat retains its heat without becoming overly hot.

Carving and Tasting the Cooked Ducks: Finally, it's time to carve and savor the fruits of our labor. With a sharp knife, we carve off a small section of the breast and indulge in the tender and succulent meat. The simplicity of the rub allows the natural flavors to shine while adding a hint of herbaceousness. With the skin being slightly less crisp than desired, we note that using a higher initial temperature by using more charcoal or a chimney starter can help achieve the perfect balance between crispy skin and moist meat.

Highlights:

• Cooking ducks on a rotisserie using the only fire rotisserie on the Weber Kettle
• Creating a simple and flavorful rub consisting of salt, pepper, garlic powder, onion powder, and rosemary
• Preparing the ducks by making cuts, allowing the rub to penetrate and the fat to escape
• Setting up the Weber Kettle with charcoal baskets for indirect cooking at a lower temperature
• Threading the ducks onto the rotisserie skewer tightly to ensure even cooking and prevent stress on the motor
• Monitoring the temperature using a wired thermometer and cooking the ducks until they reach 63 degrees Celsius
• Allowing the ducks to rest, ensuring juicy and flavorful meat
• Carving and savoring the tender and succulent ducks, noting adjustments for crispier skin

FAQ:

Q: Can I use a wireless thermometer instead of a wired thermometer? A: While a wireless thermometer can be convenient, using a wired thermometer for rotisserie cooking provides more accurate and real-time temperature monitoring.

Q: How long should I let the ducks rest before carving? A: A resting period of around 10 minutes allows the juices to redistribute within the meat, resulting in a more tender and flavorful outcome.

Q: Can I use a different rub for the ducks? A: Absolutely! Feel free to experiment with different rubs to suit your taste preferences. Just make sure to adjust the cooking time and temperature accordingly.

Q: Should I cover the ducks with foil during the resting period? A: While covering the ducks with foil can help retain heat, it may slightly soften the skin. If you prefer a crispier skin, it's best to let them rest without foil.

Resources:

• Barbecue Life UK YouTube channel: [INSERT YOUTUBE URL]
• Video on setting up a wired thermometer on a rotisserie: [INSERT VIDEO URL]