Rotisserie Duck with a Bourbon Peach Glaze

We’re quackers for rotisserie around here. This rotisserie duck with a bourbon peach glaze is possibly the best dish we’ve rotated around the spit in awhile. You’ll have guests flying into your pond from everywhere for this one.

Tips / Suggestions

• I highly recommend looking up a video on You Tube of how to truss a duck. I’m definitely no expert at it, but there are serveral ways. Trying to describe it in writing is basically impossible. I found there is a method where the legs stick straight out as opposed to close to the body. This allows for all sides to cook much better.

• Poking holes in the duck’s skin is needed to allow the fat to render when cooking. There is way more fat than on a chicken, but this also (in my opinion) makes it taste much better.

• When arranging the coals for the rotisserie, if you don’t have a divider to push the coals to one side of the grill, place a foil pan underneath the duck, with coals on both outer sides of the pan. For duck, this can actually be better as you will collect the fat drippings. Chop up some potatoes and place them in the pan while cooking…you won’t regret it.

Rotisserie Duck with a Bourbon Peach Glaze

Recipe by BacusBBQ

Servings

4

servings

Prep time

12

hours 

30

minutes

Cooking time

40

minutes

Calories

kcal

Whole duck cooked rotisserie style over coal and basted with a bourbon peach glaze.

Ingredients

• 1 1 whole duck

• 2 tbsp 2 all purpose seasoning of choice

• Bourbon Peach Glaze

• 1.5 cups 1.5 peach preserves

• 1 shot 1 bourbon

• 2 tbsp 2 maple syrup

• 1 tbsp 1 ginger ground

Directions

• Take the duck, remove the neck / giblets, and using a corn cob holder, poke holes all over the surface of the skin. Just penetrate enough to get through the skin and not all the way through the meat. Rub the seasoning all over the duck and set in the referigerator overnight (uncovered)
• The next day, remove the duck from the refrigerator, and truss using butcher string. Set aside.
• Set up your grill for a rotisserie and heat the coals till they gray over. While the grill heats up, combine all of the sauce ingredients, bring to a boil, and then simmer for roughly 20 minutes, or your desired thickness.
• Place the duck on a spit, set over the grill, and cook for roughly 15-20 minutes. Baste the duck with the sauce and cook for another 10-20 minutes.
• Remove the duck from the grill when the internal temperature reaches your desired doneness. I prefer around 145 degrees F, although some may choose 165 degrees F.
• Let the duck cool for around 15 minutes, carve up, and dig in. If you have some sauce left over, it can be really good to add a little on top of the cooked duck when eating.