One of the BBQ sites I frequent was having a Duck or Goose Throwdown. So I cooked up a Rotisserie Rohan Duck.
Got the Duck from D’Artagnan, they are all natural and somewhat local. Pulled if from the cyrovac and gave it a rinsing. I then soaked the Duck in boiling water for a few minutes. I read this helps crisp up the skin. I certainly did help, it dissolved quite a bit of the fat from the duck quickly. I then pulled the duck from the water, rinsed it again with cold water to stop it from cooking.
I then trussed the Rohan Duck and gave it a healthy rub of Oak Ridge’s Wild Game Bird. This is an awesome ruv for any poultry. Then it went into the fridge to dry for a few hours.
Had the Weber kettle fired up with the Rotisserie ring on. The kettle was running around 375-400 degrees using lump and some pecan and cherry.
After about an hour.
Pulled from the fire.
Some of the meat carved up.
The duck was really good, I thought it would have more of a gamey taste but it didn’t. The Rub complemented the Duck perfectly. Skin was ok in some spots but not as crisp in others, but for a first time cooking a duck I think it came out well Yes this was the first duck I ever cooked!.