Cliff Masters' Chinese Style Rotisserie Duck

Try our Roast with the Most Facebook winner’s recipe for an aromatic and flavourful duck, fresh from the barbecue.

In the kitchen:

• Wash and dry the duck. Make sure you remove the neck and any giblets from inside.
• Prick the duck all over with a fork but be careful not to penetrate the flesh. These puncture marks will allow the fat to render out.
• Rub the duck all over with rapeseed or olive oil. This will help the rub stick to the meat.
• Add all the rub ingredients into a bowl and mix together well. Apply generously to cover the skin of the duck.
• Carefully impale the duck onto the Weber Rotisserie spit, making sure that the spike is inserted firmly into the meat. Attach the second spike firmly before screwing tightly into position.
• Use a length of string to tie up the duck legs.

At the barbecue:

• Set up your barbecue for a medium indirect heat of around 170°C - 200°C. Place a Weber Drip Pan under the meat to capture the juices.
• Place your rotisserie on the barbecue. Remember, you will need a power supply to operate the rotisserie.
• Cook the duck with the lid down for around 40 minutes. Then baste the duck with hoisin sauce every 5 minutes for 15 minutes.
• The duck is ready when it has reached an internal temperature of 74°C. This can be ascertained using a Weber Original Wireless Digital Thermometer.
• Remove the duck from the barbecue and allow the meat to rest for 10 minutes.
• Shred up the duck and serve with sliced cucumber, spring onion, steamed Chinese pancakes and more hoisin sauce.