The trick is to smoke the meat and not make the meat smoke

ROTISSERIE PEKING DUCK

  Date: July 07, 2010
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Funny how things go: I’ve gone all my life without making duck on the grill & now I will be doing it three times in one week. I made DUCK BREAST WITH POMEGRANATE SAUCE on the 4th of July & will be making it this weekend. For the middle of the week it was ROTISSERIE PEKING DUCK WITH HOISIN & GINGER & GARLIC BBQ SAUCE. That is quite a mouthful and this is quite a meal. The recipe was made by Stephen Raichlen on his Primal Grill TV show on PBS. The duck had the excess fat trimmed away and the skin was scored in 4 places near the thighs & wings and slivers of garlic and ginger were inserted. The remainder of the skin was pierced with a meat fork to allow the fat to escape while the bird was cooking. The bird was on the rotisserie for a total of about 2 hours and received a Hoisin based glaze during the last half hour. The other half of this Hoisin glaze was thinned and used as a sauce served with the duck. The duck was excellent and there was no leftover duck or sauce which proves it.
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Recipe Source:
Grill:
Alt image
Kenmore Elite Gas Grill

Direct & Griddle Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Disposable Foil Tray
  • Kenmore Rotisserie Unit