MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Rotisserie Peking Duck
Categories: Poultry, Citrus, Herbs, Vegetables, Sauces
     Yield: 4 Servings

     6 lb Duck
 1 1/2 ts Salt

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   1/2    Tangerine; or orange
     2    Scallions; trimmed, in 1"
          - pieces
     2 cl Garlic; crushed
     3 sl Ginger; each 1/8 x 1"
   1/2 ts Five spice powder
     1 ts Sesame oil

MMMMM---------------------------SAUCE--------------------------------
   1/4 c  Hoisin sauce
     2 tb Honey
     2 tb Soy sauce
   1/2    Tangerine or orange;
          - juice of

 DRY BRINE THE DUCK: 24 to 48 hours before you want to
 start cooking, salt the duck evenly, inside and out. Put
 the duck on a rack over a roasting pan or baking sheet,
 and store in the refrigerator, uncovered. (This dries
 out the skin to help it crisp up, and gives the salt
 time to dry brine the duck.)

 PREP THE DUCK: One hour before cooking, remove the duck
 from the refrigerator. Put all the stuffing ingredients
 except for the half a tangerine into a small bowl. Toss
 the stuffing ingredients until well coated with the oil
 and five spice powder. Pat the duck dry with paper
 towels, then poke the skin on the breast and thighs all
 over with a paring knife, being careful not to pierce
 the meat. (I do this by coming at the duck from a very
 low angle, almost parallel to the skin.) Stuff the duck
 with the half a tangerine and the stuffing mix. Finally,
 truss the duck, and skewer it on your rotisserie spit.
 Let it rest at room temperature while you prepare the
 grill.

 Set the grill up for indirect medium-high heat: Set the
 grill up for rotisserie cooking at medium-high heat
 (400°F/205°C). For my Weber Summit, I remove the grill
 grates, turn the two outer burners (burners 1 and 6) to
 high, and turn the infrared burner to high. Then I put
 my drip pan in the middle, over the unlit burners, and
 let the grill preheat for ten to fifteen minutes.

 MAKE THE SAUCE: While the grill is heating, put all the
 sauce ingredients in a small bowl and whisk to combine.

 COOK THE DUCK: Put the spit on the grill, and cook the
 duck with the lid closed for 1 to 2 hours. After 45
 minutes, check the duck; if the duck is browning well,
 turn off the infrared rotisserie burner (or reduce the
 heat to medium - 350°F/175°C ). The duck is done when it
 reaches 180°F/82°C in the deepest part of the thigh,
 about an hour and a half of total cooking time. Brush
 the duck with sauce, close the lid, and cook for another
 five minutes to tighten up the sauce. Brush the duck
 with another layer of the sauce, then take it off the
 grill.

 CARVE THE DUCK: Remove the duck from the rotisserie spit
 (carefully - it is branding iron hot), and cut away the
 twine. Let the duck rest for 10 minutes. Cut off the
 wings and legs, and serve them bone in; carve the
 breasts off the carcass, and slice them into 1/2" thick
 slices. I like to serve by putting the carved pieces of
 duck on a platter and drizzling with a little of the
 sauce. Then I give everyone a little bowl of sauce for
 dipping, and let them serve themselves from the platter.

 Recipe by Mike Vrobel

 RECIPE FROM: https://www.dadcooksdinner.com

 Uncle Dirty Dave's Archives

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