Delicious Rotisserie Duck Recipe for Weber Kettle | OnlyFire

Table of Contents

1. Introduction
2. Why Choose Barbecue Life UK?
3. Cooking Ducks on a Rotisserie
   • 3.1 The Benefits of Using a Rotisserie
   • 3.2 Preparing the Ducks
   • 3.3 Applying the Rub
   • 3.4 Letting the Ducks Rest
4. Setting up the Kettle for Cooking
   • 4.1 Controlling the Temperature
   • 4.2 Using a Charcoal Basket
   • 4.3 Adding Wood Chips for Flavor
5. Monitoring the Temperature
   • 5.1 Using a Wired Thermometer
   • 5.2 Ideal Temperature for Ducks
6. Cooking and Carving the Ducks
   • 6.1 Cooking Time and Technique
   • 6.2 Allowing the Ducks to Rest
   • 6.3 Carving and Serving
7. Final Thoughts and Recommendations
8. FAQ
   • 8.1 Can I use a different type of poultry for this recipe?
   • 8.2 How can I make the skin crispier?
   • 8.3 Can I use a gas grill instead of a charcoal kettle?
   • 8.4 How long can I let the ducks rest before serving?
   • 8.5 Can I use different herbs and spices for the rub?

🦆 Cooking Ducks on a Rotisserie 🦆

Barbecue enthusiasts know that cooking on a rotisserie adds a whole new level of flavor and tenderness to meats. And today, we're taking it a step further by introducing you to a delicious recipe: cooking ducks on a rotisserie. At Barbecue Life UK, we believe that great barbecue doesn't have to cost a fortune, and this recipe is a testament to that. Get ready to impress your guests with succulent and juicy ducks, perfectly cooked on the Only Fire Rotisserie for the Weber kettle.

3.1 The Benefits of Using a Rotisserie

Using a rotisserie for cooking ducks offers several benefits that will elevate your barbecue game. The Only Fire rotisserie, in particular, takes it to the next level with its ability to accommodate a wired thermometer. This allows you to monitor the internal temperature of the ducks with precision, ensuring they are cooked to perfection. Unlike the Weber rotisserie, which doesn't support a wired thermometer, the Only Fire rotisserie gives you complete control over the cooking process.

3.2 Preparing the Ducks

To achieve the best results, start by selecting two identical ducks from your local game dealer. Make sure they have a similar weight, around 1.4 kilos each. Let the ducks sit on the side for about an hour to allow any moisture in the packaging to evaporate, resulting in a crispier skin. Then, use a sharp knife to make cuts into the breasts and legs. This serves two purposes: allowing the rub to penetrate the meat for added flavor and helping the fat escape from under the skin, ensuring a moist and tender final product.

3.3 Applying the Rub

The key to delicious ducks lies in the rub. Create a simple yet flavorful mixture using salt, pepper, garlic powder, onion powder, and a touch of rosemary. Grind the ingredients into a fine powder using a pestle and mortar. To make the rub adhere to the skin, use olive oil as a binder. Spray the ducks with a light coat of olive oil and then sprinkle the rub generously over the skin. Make sure to get the rub into the cuts you made earlier, ensuring maximum flavor penetration.

3.4 Letting the Ducks Rest

After applying the rub, let the ducks rest in the refrigerator for about an hour. This resting period allows the flavors of the rub to infuse the meat while drawing out any remaining moisture. As the moisture evaporates, the salt in the rub helps create a beautifully crispy skin. Remember, patience is key when it comes to barbecue, and this resting period ensures maximum flavor development.

Stay tuned for the next section, where we'll delve into the process of setting up the kettle for cooking our delicious ducks on the rotisserie.

✅ Highlights:

• Cooking ducks on a rotisserie adds incredible flavor and tenderness.
• The Only Fire rotisserie offers the advantage of using a wired thermometer for precise temperature control.
• Preparing the ducks involves making cuts to allow the rub to penetrate and the fat to render.
• The rub consists of salt, pepper, garlic powder, onion powder, and rosemary, with olive oil as a binder.
• Allowing the ducks to rest in the refrigerator helps develop flavors and create a crispy skin.

FAQ:

Q: Can I use a different type of poultry for this recipe? A: Yes, you can adapt this recipe to other poultry like chicken or turkey. Adjust cooking times accordingly.

Q: How can I make the skin crispier? A: To achieve a crispier skin, you can increase the heat during the cooking process or finish the ducks under a broiler for a few minutes.

Q: Can I use a gas grill instead of a charcoal kettle? A: While the recipe is specifically designed for a charcoal kettle, you can adapt it to a gas grill. Follow the same techniques but adjust the heat settings accordingly.

Q: How long can I let the ducks rest before serving? A: It's recommended to let the ducks rest for at least 10 minutes before carving to allow the juices to redistribute. However, they can rest for up to 30 minutes without losing too much heat.

Q: Can I use different herbs and spices for the rub? A: Absolutely! Feel free to experiment with different herbs and spices to customize the flavor profile of your ducks. Just make sure to maintain a balanced combination.