Roast BBQ Duck Rotisserie

A rotisserie roasted duck on the BBQ

5 from 1 vote

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Course: BBQ, Dinner, Lunch, Main Course

Cuisine: British

Keyword: bbq duck, bbq rotisserie duck, duck on the bbq

Prep Time: 15

Cook Time: 1 30

Total Time: 1 45

Servings: people

Calories: 832kcal

Author: Martin (Dad What Cooks)

Cost: £9

Equipment

1 Rotisserie BBQ
1 Charcoal BBQ Can be cooked on gas too
1 Butchers string/twine Must be butchers twine - nylon will melt in the BBQ.

Ingredients

1 Duck
3 tablespoon English mustard
50 g BBQ rub I used Dust Bros Jerk Bezerk

Instructions

Prepare the duck

Truss the duck with string to tie in the legs and wings. Use butchers string for this.
Rub the mustard all over the duck
Sprinkle and pat in the BBQ rub all over the duck
Cover in cling film and place the wrapped duck in the fridge for at least 2 hours. Ideally this should be left over night.

Cook the duck

Take the duck out of the fridge 2 hours before you want to start cooking it. This will allow it to acclimatise to the ambient temperature for even cooking.
Unwrap the cling film and then score a diamond pattern along the duck breasts. This will allow the fat to drip away from the duck and crisp the skin. Now prepare the spit and skewer into the duck. Ensure the duck is central on the spit.
Prepare the BBQ for indirect cooking. Use a full chimney of coal and then when the coals are ready, split them between the two coal baskets in your BBQ. Place the baskets either side of the BBQ and then place a drip tray in the bottom which will catch the fat which drips off the duck.
On the BBQ, set the vents to half open on the bottom and top vents to begin. We're aiming for an internal BBQ temperature of 200℃.
Place the duck on the BBQ rotisserie and let it start to cook. Check on it every 30 minutes to make sure it is turning properly and evenly cooking.
Cook the duck until the internal temperature reaches 74℃ at the thickest parts of the duck. This will be in the thigh and also in the breast. Test a few areas of the duck to ensure it is cooked fully.
Take off the rotisserie and sit the duck on a plate covered lightly in foil to rest for around 15 to 30 minutes. Slice and serve.

Notes

The duck will take around 1.5 to 2 hours to cook through and reach the appropriate internal temperature. Be sure to allow enough time for it to be fully cooked.

The fat which drips from the duck is great for cooking potatoes in. Before the potatoes go in the duck fat, give them a blast for 5 minutes in the microwave beforehand to help them along a little.

To keep things nice and neat and tidy in the bottom of the BBQ, use some drip pans to catch the fat within. The aforementioned potatoes can be placed in here too.

Cleaning the BBQ

After cooking, you can use this BBQ foam spray to clean up the grill and the splashes of fats. I use this HQ Oven spray on my BBQ's and it works really well.

Nutrition