MSGID: 1:396/45.0 678acc14   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Rotisserie Peking Duck   
    Categories: Poultry, Citrus, Herbs, Vegetables, Sauces   
         Yield: 3 Servings   
       
         6 lb Duck   
     1 1/2 ts Salt   
      
   MMMMM-----------------------IN THE CAVITY----------------------------   
       1/2    Tangerine; or orange   
         2    Scallions; trimmed, in 1"   
              - pieces   
         2 cl Garlic; crushed   
         3 sl Ginger; ea 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   
              Juice of 1/2 tangerine or   
              - orange   
       
     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   
     (400ºF/205ºC). 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 - 350ºF/175ºC ). The duck is done when it   
     reaches 180ºF/82ºC 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.   
        
     Yield: 2 - 4 servings   
        
     By: Mike Vrobel   
        
     RECIPE FROM: https://www.dadcooksdinner.com   
        
     Uncle Dirty Dave's Archives   
       
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