Description
Rotisserie Duck With Drip Pan Potatoes recipe. Take your duck for a spin on the grill for crispy skin, and delicious duck fat potatoes in the drip pan.
Ingredients
Scale
- 6-pound duck
- 1 1/2 tablespoons Diamond Crystal kosher salt
- 1 teaspoon fresh ground black pepper
Potatoes
- 1 1/2 pounds new potatoes
- 2 teaspoons Kosher salt
- 1 teaspoon fresh ground black pepper
Instructions
- Truss and Dry Brine the Duck: Fold the wingtips back underneath the wings, then truss the duck. Slash the skin and fat all over the duck in a 1/2 inch diamond pattern, being careful not to cut into the flesh. Season the duck with the salt and pepper, inside and out, rubbing the salt into the slashes in the skin. Put the duck on a rack over a roasting pan or baking sheet. Store in the refrigerator, uncovered, at least overnight, or up to 48 hours before cooking. This lets the skin dry, and gives the salt time to dry brine the duck.
- Stuff, truss, and skewer the duck: Remove the duck from the refrigerator. Skewer the duck on the rotisserie spit, securing it with the spit forks.
- Prepare the grill: Set the grill up for rotisserie cooking at medium heat (350°F). For my Weber Summit, I remove the grill grates, the preheat with the two outer burners (burners 1 and 6) on high and the infrared burner on high. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes. After preheating, I turn the lit burners down to medium.
- Prep the potatoes: While the grill is pre-heating, halve the new potatoes. Toss with 2 teaspoons kosher salt and 1 teaspoon pepper in a microwave safe bowl. Seal the top of the bowl with plastic wrap and microwave for 5 minutes to par-cook. Set aside for later.
- Cook the duck and the potatoes: Put the spit on the grill, start the rotisserie spinning, and make sure everything is spinning freely. Close the lid and cook the duck with the lid closed as much as possible. After 45 minutes, pour the potatoes into the drip pan underneath the duck, and turn off the infrared rotisserie burner if the duck is browning well. The duck is fully cooked when the temperature in the thickest part of the thigh is 180°F; total cooking time is about 90 minutes.
- Finish the duck and potatoes: Remove the duck from the spit, and transfer to a platter. Be careful - the spit is blazing hot. Remove the twine from the duck. Scoop the potatoes out of the drip pan with a slotted spoon, leaving as much duck fat behind as possible. Let the duck rest for 10 minutes, then carve and serve.
- Prep Time: 0 hours
- Cook Time: 1 hour 30 minutes
- Category: Rotisserie
- Cuisine: American
Nutrition
- Serving Size: 1/2 Duck