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Serves: 6

Cliff Masters' Chinese Style Rotisserie Duck

Prep Time
10 min.
Cooking Time
1 h
Method
Indirect
Prep Time
10 min.
Cooking Time
1 h
Method
Indirect

Ingredients

Weber  Ss  Comp  Win  Duck 351 346X318
  • 2kg whole duck (with neck and giblets removed)
  • 2 bottles hoisin sauce
  • A good glug of rapeseed or olive oil
  • For the rub:
  • 2 tbsp sweet paprika
  • 1/2 tsp cayenne pepper
  • 2 tsp ground coriander
  • 2 tsp Chinese five spice powder
  • 1 tsp ground ginger
  • 1/2 tsp ground allspice
  • 2 tsp sea salt
  • Black pepper to taste

Instructions

    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.
Ingredients
Instructions

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