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Duck: Spit-Roasted Duck with Orange and Rosemary

Source of Recipe


From "Italian Grill" by Mario Batali



List of Ingredients



• ½ cup orange marmalade
  
• ½ cup fresh orange juice
  
• 3 Tbsp balsamic vinegar
  
• 4 cloves garlic, minced
  
• 2 Tbsp finely chopped fresh rosemary
  
• One 4- to 4½-pound duck
  
• Kosher salt and freshly ground black pepper
  






Instructions



1. Prepare a gas or charcoal grill for rotisserie cooking over indirect medium heat (or according to the instructions for your grill). Set up the drip pan under the center of the spit.
   
   
2. In a small saucepan, combine the marmalade, orange juice, balsamic vinegar, garlic and rosemary, and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove from the heat and let cool, then pour ¼ cup of the sauce into a small bowl to use for basting the duck, and pour the rest into a small serving bowl.
   
   
3. Meanwhile, remove all the excess fat from the duck. Wash the duck and dry it thoroughly, both inside and out, with paper towels. With a sharp metal skewer, prick the duck skin all over in 50 places, especially the thighs. Season inside and out with salt and pepper. Tie the legs together and brush all over with a light coating of the orange-marmalade mixture.
   
   
4. Place the duck on the spit and secure it with the clamps. Attach it to the rotisserie mechanism; cover the grill and cook until the internal temperature in the thickest part of the thigh reaches 160° F, 1¼ to 1¾ hours, depending on the heat of your grill. About 15 minutes before the duck is done, brush it all over again with more of the orange sauce.
   
   
5. When the duck is done, transfer to a cutting board and let rest for 15 minutes. Carve the duck and serve with the remaining orange sauce.
   
   Serves 4
   
   






Final Comments


"If you've only had oven-roasted duck, this recipe just may change your whole opinion of the bird. It comes out so crisp and delicious, with a deep-brown burnished skin, it's almost like Chinese roast duck. But to render the fat, you really have to prick the skin all over -- fifty times, in fact (count 'em)."