Instructions

In the kitchen:

• Rinse and thoroughly dry the duck, removing the neck and giblets from the cavity.
• Prick the skin all over with a fork—avoid piercing the flesh. This helps render out the fat during cooking.
• Rub the entire duck with a little rapeseed or olive oil to help the seasoning adhere.
• Combine all rub ingredients in a bowl and mix well. Generously coat the duck all over with the rub.
• Carefully secure the duck onto the rotisserie spit. Ensure the first spike is inserted firmly into the meat before tightening with the second spike.
• Tie the legs together using a length of cooking string to hold the shape.

At the barbecue:

• Set up the barbecue for indirect cooking at a medium heat (170–220°C). Place a Weber Drip.
• If you’re using a charcoal barbecue: Light ½ a Chimney Starter full of briquettes. Once lit, arrange the coals on either side of the barbecue to create an indirect heat zone. Place a large drip tray between the coals to catch the juices. Position the cooking grate over the coals, then fit your rotisserie in place.
• Mount the rotisserie and connect to a power supply.
• Cook with the lid closed for around 40 minutes.
• Baste the duck with hoisin sauce every 5 minutes during the final 15 minutes of cooking.
• The duck is done when it reaches an internal temperature of 74°C. Use a thermometer to check.
• Remove from the rotisserie and rest for 10 minutes before carving.

To serve:

• Shred the duck and serve with sliced cucumber, spring onions, steamed Chinese pancakes, and extra hoisin sauce.

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