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Easy Rotisserie Duck:
!Warning! ALL Poultry products should have a minimum temperature of 165 F / 74 C.
Failure to reach this temperature can cause foodborne illness. A Meat Thermometer is required to ensure
meat is properly cooked to this temperature.
Equipment:
Rotisserie (see Rotisserie) ,Fire Pit (see Camp Fire),
Rimmed Baking Pan, Meat Thermometer
Ingredients:
Duck (5-7 lbs), 3 tbsp Salt, 3 tbsp Pepper, 3 tbsp Paprika, 3 tbsp finely chopped rosemary
Instructions:
1. Remove Duck from packaging and remove any innerds or sauces from inside the duck body. Discard innerds and sauces
then let duck drain in sink. All fluid should drain from outside and inside of duck.
2. Combine Salt, Pepper, Paprika and Rosemary in bowl. Rub combined spices
over and inside duck. Let marinate in refrigerator 1 -2 hours.
3. Secure duck on rotisserie being sure that spit (main rod) is through middle of duck and
skewer (side rod) is through thick part of duck breast.
4. Tie legs of duck together with string to ensure duck legs stay close to spit during cooking.
5. Start fire in fire pit (see Camp Fire). Place aluminum pan filled with water or
beer on cooking rack underneath rotisserie. Place rotisserie spit into rotisserie and move over the fire.
Build fire large enough to where flame is just reaching bottom of aluminum pan.
6. Continue to add wood to fire to ensure flames are reaching bottom of aluminum pan.
Re-fill pan with water or beer if level gets too low. The boiling of the water or beer will ensure
the duck stays hydrated during the cooking process.
7. Let duck cook for 3 hours or until internal temperature reaches 165 F / 74 C. Use meat thermometer to
ensure duck reaches proper temperature. Once duck reaches proper temperature remove from rotisserie, carve, and
serve!
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