Peking Style Rotisserie Duck
Trade complicated techniques with salt and time to achieve shatteringly crispy skin for this show stopping Peking-style rotisserie duck! Whole duck is roasted to perfection and thinly sliced before serving with hoisin and julienned vegetables on a savoury crepe. This recipe does well with gluten-free substitutes.
| Difficulty 4/5 Prep Time 2 DAYS / 20 MIN Cook Time 1.5-2 HRS Serves 8-10 |
INGREDIENTS
- 1 whole duck (6-7 lb.), patted dry
- kosher salt
- 2 scallions, finely chopped
- 1-inch piece ginger, minced or grated
- 1 tablespoon neutral cooking oil, like rice bran, canola, or grapeseed
- 1 tablespoon honey
- 1 teaspoon white or rice vinegar
- ¼ cup water
- (gluten-free) hoisin, for serving
- ½ cucumber, julienned
- 1-2 carrots, julienned
- 4 scallions, julienned
(GF) SCALLION CREPES
- 1 ¼ cups (gluten-free) all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon kosher salt
- 1 ½ cups (non) dairy milk
- 2 large eggs
- 2 scallions, finely chopped
DIRECTIONS
- Prepare your duck. Trim off any excess fat near the cavity opening. On a cooling rack-lined baking sheet, rub enough salt to cover the surface of the duck and air-dry in the fridge for 2 days.
- Combine green onions, ginger, and oil into a paste. Spread paste along the inner cavity of the duck.
- Whisk together honey, vinegar, and water. Brush glaze over the outer surface of the duck. Dry at room temperature for 30 minutes.
- Rotisserie Method: Arrange your barbecue as appropriate for the size of the duck. Remove grids and warming racks. Preheat grill on high for 10 minutes.
- Secure duck in place with the skewer forks on the rotisserie spit and position counterbalance for even rotation.
- Once the grill has preheated, turn the heat down to low. The temperature should hover around 375°F-400°F throughout the cook. Insert the spit into the rotisserie motor and rest onto the grill casting slots. Place a drip pan on the vaporizer, directly below the duck. Turn the rotisserie burner to low and switch on the rotisserie motor.
- Cook the duck for approximately 1 ½ – 2 hours, until beautifully browned and juices run clear (internal temperature of 165°F). Brush periodically with the remaining glaze as it cooks.
- As the duck is cooking, make scallion crepes. In a mixing bowl, whisk together dry ingredients. In another bowl, whisk together wet ingredients with scallions. Combine dry ingredients into wet until and mix until consistent in texture. Cook crepes in a lightly greased, (8 to 10-inch) non-stick pan on medium-low heat, about 30 seconds per side. Use about ¼ cup of batter per crepe.
- Once the duck has cooked, transfer to a cutting board to cool slightly. Slice into thin pieces and serve on crepes with hoisin, cucumbers, carrots, and scallions.
Recipe Styling & Development by Jannell Lo
Photography by Jessica Kalman
Source: broilkingbbq.com