Rotisserie Duck(s)

Michael B

Michael B

Active member
I am going to buy a rotisserie attachment for my gas grill this year and try cooking a duck or two that way. I could probably get two small ducks on at once. I have googled recipes but I haven't found one involving wild duck. I don't know if it matters.

My question is, has anyone tried this, as opposed to roasting in the oven or cooking in a smoker? Can anyone share a good recipe or advice? This is pretty ambitious for me so even the most basic advice, like the temperature range I should be shooting for (of the grill, while cooking. I'll get a meat thermometer for the duck) and cooking time, would be appreciated.

Thanks in advance.

Mike
 
Have you checked with Duck's Unlimited? It seems like they have recipes out there that go way above and beyond anything else I have seen.
 
This site has several recipes that are worth looking into http://honest-food.net/wild-game/duck-goose-recipes/. Not for rotisserie but worth reading.

The difficulty with using a rotisserie for wild duck is that there is no fat on the bird to constantly baste it while it's cooking. Rotisseries shine when cooking low temp for a long time - like ribs, pork shoulders, whole chickens, etc. My sense is that doing a wild duck will result in a very dry bird but I haven't done one on my rotisserie yet. Typically, duck breasts should be cooked medium rare and I think that would be difficult on a rotisserie unless you got the temperature up real high - like 500 degrees and cooked for a short time. The only low and slow duck I have roasted was done in a roasting pan in the oven with some veggies and about 3/4" of liquid. They turned out great but had to be turned so the breasts finished in the liquid.

If you try the rotisserie duck I'd use a fat teal or woody to start with and see how it turns out. You might be on to something and the only way to find out is to do it. Please report back on your results.

You will have significantly better results with a domestic duck as they are full of fat.
 
I agree with Pete. If you are going to do this with wild ducks, make sure to brine them first, this will keep them from drying out so bad. I use Alton Browns Turkey Brine.
Make sure to use the plucked birds as well, so the skin can also help to keep it from drying..
 
Definitely good points. I planned to use a plucked bird with a decent layer of fat. I would think stuffing the cavity with apples, oranges, or something to help keep it moist from within would be a good idea and I'll brine it for at least a day. I've heard of people using a smoker and can't figure out why this would be much different in terms of keeping it from drying out.

Maybe I should get a smoker instead...
 
Some friends and I once cooked a mallard on a spit over a campfire. We first stuffed the cavity with some Stove Top and an onion. Then we frequently melted butter on the skin as we rotated it. It came out great.
 
I use a 2:1 vinegar oil mixture in a spray bottle for most things that I am grilling for a long time or smoking.
A couple of sprays every 30 min or so to keep the surface moist really helps to keep even large roasts from drying out
 
Mike the correct answer is, "you should get a smoker ALSO."

As for on the grill, having done it a bunch of different ways ... rotiserrie works good but it's a PITA and takes a lot of babysitting while you cook. Tastes real nice but the easiest/most consistent results I get are from a method called (don't laugh) "spatchcocking."

Take your whole duck and a pair of game shears and cut the backbone out. Open the bird up and press it bone-side-down against a cutting board, hard enough to crack a bunch of ribs and flatten it out. Press down hard with both hands, like they taught you in CPR class. Brine it, season it, whatever/however you like. I like to brine it then season with cracked pepper, salt, and a little old bay when I'm keeping it simple. For something different I'll rub with BBQ seasoning and baste with tomato-based BBQ sauce.

Get the grill going. Medium, indirect heat. Place the flattened bird skin-side up on the grill. I like to use one of those rectangular steel "grilling pans" and flip it upside down on top of the grates, to keep the bottom of the bird from directly contacting the grates and charring. If you want the bird "stuffed" you can lay the onions/apples/what have you between the grate and the bird. Close the lid and roast to rare, baste as you wish, let it rest > 15 minutes before carving.

Medium sized ducks like redheads or bluebills are really well suited for this method ... larger ducks like mallards or the big cans can be done the same way, but I usually need to slip a square of tin foil under their legs halfway through cooking time, so that the breast cooks all the way thru without overcooking the smaller legs.

I grill a lot of ducks this way and the results are pretty consistent. I don't smoke too many unprocessed ducks ... I'd rather grill them, roast whole in the oven, or other ... but the smoker is indispensable for many other things such as sausage. Also whether I am grilling over charcoal or gas -- I almost always use ample woodsmoke from moist hickory or apple chips.
 
Matt,

I googled "spatchcocking" and I'm disappointed to see that you didn't come up with the name. We'll have to discuss this further. I'll give it a try this year.

I might have to spatchcock a chicken soon for practice. And, if I don't buy a rotisserie, I'll have to get a smoker. The funny thing is, I find cooking to be pretty boring. I like the idea of slow cooking meat during a college football game, however.

Mike
 
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Mike,

I've never done wild duck on the grill, but have done many a Canada on the spit. Make sure you truss it tight. Make sure that the spit you're using has the two prong set-up on each end, and tie it tight to the spit, so it doesn't flop around.

As far as lack of fat on the duck, the breast has plenty of fat under it. If anything, fat on a hot grill just causes flair-ups, that necessitate you opening the lid and sparing with water. I would just soak some apple wood chucks in water overnight, and put in when the goose went in. I put a pan under the goose to catch drippings and left it covered at medium heat, (250-300 degrees) for 35 minutes. Checked it with an instant read until it registered 125 in the thigh.

Pull it and let it sit for 10 minutes...... Don't splash any of this on your forehead, or your tongue will slap your brains out trying to get to it!!

My instant read may be a little off, but seems to work for this, prime rib and pork loin.

Good Luck,

Art
 
Mike,

All great suggestions.

I'm not sure the rotisserie will add much for wild duck and is worth the expense. If you plan on doing a lot of chickens and turkeys, it may be worthwhile.

I do a lot of spatchcock duck and it is fantastic. You can do it either on the grill as mentioned or on the stove in a cast iron skillet. Only difference is I start skin side down.

If you have a gas grill, you do not need to invest in a smoker. Check out Lowes grill section, and Weber makes small aluminum pans that are for their fitting under to grill to catch ashes. These are perfect size to add smoke to your gas grill. Fill the pan up with wood chips of your choice. Today I'm doing apple for salmon.... Hickory is GREAT with duck and goose. Lift up your grate and set the pan above the burners. On my Weber, there are bars that sit above the burners so it is perfect. If your grill does not have that, you'll have to rig something so the pan is just above the flame. If you are after indirect heat, then either turn the burner off under the meat, or add more of the EMPTY pans. I would not suggest putting your wood chips directly under your meat, because any drippings will set it ABLAZE. Trust me, I know.......

You also mentioned a meat thermometer. That is a MUST to get the best outcome. Wild duck can go from perfection to shit in a matter of a few degrees. I almost always pull my birds at 140F and allow to rest for a few minutes and then serve.

Damn, now you are getting me hungry.........

Best,
Steve
 
and trust me...Steve knows what he's talking about. I have enjoyed his table fare many times and always great...especially Pig.

Steve....we need to touch base soon.

Pops
 
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