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4.7 from 66 votes

Spit-Roasted Duck

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 deeply 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!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs
Servings: 4 servings
Calories: 1047 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1/2 cup orange marmalade
  • 1/2 cup fresh orange juice
  • 3 tablespoons balsamic vinegar
  • 4 garlic cloves minced
  • 2 tablespoons finely chopped rosemary leaves
  • One (4 to 4 1/2 pound) duck
  • Kosher salt and freshly ground black pepper to taste

Instructions

    Cup of Yum
  1. Prepare a gas or charcoal grill for rotisserie cooking over indirect medium heat (or according to the instructions for your grill). Place 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 to medium-low and gently simmer for 5 minutes. Remove from the heat and let cool. Pour 1/4 cup of the sauce into a small bowl to use for basting the duck, and pour the rest into a small serving bowl for passing at the table.
  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, especially the thighs, 50 times. Season the duck inside and out with salt and pepper to taste. Tie the legs together and brush the duck 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 tem­perature in the thickest part of the thigh reaches 160°F (71°C), 1 1/4 to 1 3/4 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. When the duck is done, transfer it to a cutting board and let rest for 15 minutes.
  5. Carve the duck and pass the remaining orange sauce on the side.

Nutrition Information

Serving 1portion Calories 1047kcal (52%) Carbohydrates 33g (11%) Protein 27g (54%) Fat 89g (137%) Saturated Fat 30g (150%) Monounsaturated Fat 42g Cholesterol 172mg (57%) Sodium 169mg (7%) Fiber 1g (4%) Sugar 28g (56%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 1047

% Daily Value*

Serving 1portion
Calories 1047kcal 52%
Carbohydrates 33g 11%
Protein 27g 54%
Fat 89g 137%
Saturated Fat 30g 150%
Monounsaturated Fat 42g 210%
Cholesterol 172mg 57%
Sodium 169mg 7%
Fiber 1g 4%
Sugar 28g 56%

* Percent Daily Values are based on a 2,000 calorie diet.