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Mar 17, 2011 08:35 AM

Duck, duck, goose aka rotisserie recipes?

Bought a new weber NG grill with the rotisserie attachment recently and was wondering if y'all had any receipes to rotisserie some protein other than the standard yard birds. Duck, leg of lamb, etc. Thanks in advance.

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  1. Tons of resources out there, just for a start.
    Although they all are not specific to unusual proteins most are adaptable to what ever you want.
    Look to the Near East for lamb recipes.

    9 Replies
    1. re: chefj

      Leg of lamb rotisseries very well, as does pork loin (athough there is the aesthetic issue of having a hole in the roast. Also ground meat in the mode of gyro or shawarma, though there's always the risk that it falls off the skewer. Haven't tried duck or goose, but doubt they'd work too well -- the skin would likely remain pretty flabby.

      1. re: rjbh20

        Goose and Duck can be cooked on a rotisserie with excellent results and crispy skin.

        1. re: chefj

          I plan on following this method for duck.


          And I know there are tons of resources on the web, but always prefer chowhound "first hand" advice.

          1. re: Dax

            No doubt having some testament from first hand experience is comforting.

            1. re: chefj

              It definitely is if I plan on shelling out $40 for a leg of lamb ...

            2. re: Dax

              Dex, I read the other thread and just want to mention I have done something similar in that I beer canned a duck on stand and set it in a pan to catch the fat. Instead of brining and pricking, I let the slow indirect heat do the rendering. I made a rub with brown sugar, a bit of chipotle chili powder, smoked paprika and five spice powder.

              I am not a fan of rare duck, so that was not an issue.

              1. re: NanH

                So you just used the regular grill, not a rotisserie? Those spices sound good with duck and the indirect probably kept the brown sugar from caramelizing too soon.

                1. re: Dax

                  I did a duck on the 32" Weber I had in Nashville, out on the front porch in midwinter! Set it on a wire rack in an iron skillet, charcoal to both sides, lid on; took a little over an hour and was delicious, though the skin was not crisp. What I neglected to do was put papers down on the concrete porch floor. Fifteen years and two owners later, I'll bet that grease ring is still there!

                  1. re: Dax

                    Yep, just the regular gas grill. I put the duck in the middle and turned on the side burners only. The brown sugar is perfect. I guess the temp at around 325.

        2. Okay, while this isn't an outdoor grill, I frequently roast duck in my little indoor good old Ron Popeil "Showtime" rotisserie. Have never had juicier, crispier-skinned duck. And, believe it or not, absolutely zero smoke from dripping fat.

          I just pierce the duck skin all over & then rub the duck all over with fresh lemon or orange juice & stick the spent halves in the cavity along with any fresh herbs I have on hand. Sometimes I'll also rub the duck with some Five-Spice Powder along with the orange juice to give it a little Asian flair. Other times, just plain old salt & freshly ground black pepper. The sky is really the limit as far as seasoning. Truss with some kitchen twine, stick on the rotisserie rods, & 60-90 minutes later it's crisp-skinned, golden, & ready to be served (after a little rest time).

          1. It's not rotisserie, but I had great success last summer with magret -- I skinned them, then seasoned, brushed with a little melted duck fat just to keep them from sticking, then grilled them over indirect heat. Delicious.

            The fat is a bit of an issue...you do have to control the prodigious amounts of fat that will come from the skin, but if you can do that, the rest is cake.