BBQ crispy Asian duck could not be easier; just add rub and rotisserie
Cooking crispy duck is much easier than you think especially if you have a BBQ which has the facility for inserting a rotisserie as all the preparation is in the rub. Just set up the BBQ and leave the rotisserie to do its thing until the duck is cooked, and basically that’s all there is to it. Just watch the video with Richard Holden, one of the best BBQ chefs in the UK, and Ian Hodgett, from our Barbecue Shop here in store, and you will see just how easy it really is.
Ingredients:
- 2kg duck
Rub:
- 1 tbsp Chinese 5 spice
- 3 teasp brown sugar
- 3 teasp onion powder
- 3 teasp garlic powder
- 2 teasp ground black pepper
- 1” fresh ginger; grated
- 2 teasp sea salt
- soy sauce
Equipment:
- rotisserie
- digital temperature probe
Combine all the dry ingredients together and make into a paste with a little soy sauce.
Slash the duck skin to allow the fat to render out and the flavouring to penetrate into the flesh. Cover the outside of the duck with the rub. If you don’t want to make your own rub there are masses available here in store in The Barbecue Shop. Leave the duck for 30 – 45 minutes to allow the flavours to penetrate the skin.
Pre-heat the BBQ to 180 – 200C; with the Genesis we removed the central Gourmet Barbecue System (GBS) grate as we cooked the duck on the rotisserie. If you are cooking several ducks or chickens the whole grate will have to be removed. As we just had the one duck placed in the centre of the rotisserie the middle burner was turned off and the side burners were on about half power. The duck was cooked for about 1hr 20mins until the temperature hit 75C (167F); if you want it a little pink in the centre then take it off about 68C (154F). Check the temperature using a digital temperature probe. If you want it to ‘pull’ for crispy duck pancakes then the temperature has to reach 95C (203F) as this is the temperature at which the connective tissue breaks down allowing the flesh to pull apart.
