Rotisserie Duck With Drip Pan New Potatoes Food
ROTISSERIE DUCK WITH DRIP PAN NEW POTATOES
Number Of Ingredients 9
Steps:
- Slash duck skin in a diamond pattern, being careful not to cut flesh. Season with salt and pepper, inside and out. Put the duck on a rack over a pan and refrigerate, uncovered overnight, or up to 48 hours.
- Remove duck from the refrigerator 2 hours before cooking. Juice the lime, reserving lime juice for the glaze. Put lime halves and a handful of thyme and rosemary inside cavity. Fold the wingtips back underneath the wings, then truss the duck after watching Michael Ruhlman's hysterical trussing video.
- Turn outer two burners on, place drip pan over the middle unlit burner, and heat grill to 400°F. Place skewered duck on the rotisserie and turn heat down to 350F.
- Halve the new potatoes and toss with 2 teaspoons kosher salt.
- Mix reserved lime juice, honey, minced thyme and rosemary.
- After duck has cooked for 45 minutes, add potatoes to the drip pan under the duck. When the temperature in the thigh reaches 155°F (after about 1 1/2 hours), brush it with the glaze and increase heat to high until skin is crispy and potatoes are brown, about 5 minutes. Remove from the grill, and pour over remaining glaze. Let rest 10 minutes before carving.
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- 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.
- Remove the duck from the refrigerator. Skewer the duck on the rotisserie spit, securing it with the spit forks.
- 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.
- 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.
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4.5/5 (2)Category RotisserieCuisine AmericanTotal Time 13 hrs 30 mins
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4.5/5 (2)Category RotisserieCuisine AmericanTotal Time 13 hrs 30 mins
- Slash the skin and fat all over the duck in a one inch diamond pattern, being careful not to cut into the flesh. Season the duck with the salt, inside and out, and rub 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.
- Remove the duck from the refrigerator 2 hours before cooking to let it come to room temperature. Juice the lime and reserve the lime juice for the glaze, then put the lime halves and a handful of thyme and rosemary inside the duck cavity. Fold the wingtips back underneath the wings, then truss the duck. Skewer the duck on the rotisserie spit, securing it with the spit forks.
- Set the grill up for rotisserie cooking at medium-high heat (400°F). 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. After preheating, I turn the lit burners down to medium-high.
- While the grill is pre-heating, halve the new potatoes, toss with 2 teaspoons kosher salt, put them in a microwave safe bowl, and seal the top of the bowl with plastic wrap. Microwave for 5 minutes to par-cook, and reserve for later
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