Hey my dear friend What a great thing the rotisserie is. I really love cooking with it on the kettle. As next I will release a video with a pork crust roast and onion beer sauce. You did great stuffing the duck and seasoning it. If I am allowed I would give you some new ideas about that cook. Regarding the potatoes: I do that too, the potatoes are under the bird and the dripping fat gives them a perfect taste. I use olive oil and fresh garlic with it, some sea salt. You need to toss the potatoes from time to time. Instead of an aluminum dripping pan I use a clay casserole specially made for BBQ use. Tbh it’s not easy to get the potatoes done in time, so I put them between the charcoal baskets way before placing the bird on the rotisserie. Anyway I suggest to use less charcoal for a better temperature control. The temperature shouldn’t exceed 400°F. Best ist like 350-360. Then it takes longer than an hour and the meat will be juicy and tender with a wonderful crispy skin. To have juicy meat as a result. Don’t work too much on reducing fat on the duck. Less holes in the skin help a lot. Check it out and face a new level of juiciness of the meat. Now regarding the ducks rump (tail). Water bird do have a sebaceous gland there. They use their beak to release that fat to spread it over their plumage. That helps a lot against the cold. Now that sebaceous may have a negative effect on the taste of the meat. In some cases it can make the meat taste very bitter. To avoid that it’s recommended, to cut the rump off. On land birds like chicken e.g. that’s not necessary since they don’t have that gland. I really enjoyed your video and can’t wait for the next one Dearest regards from over the pond Dee
Wow! What a great comment. I actually parboiled the potatoes and wanted to cook them in the pan beneath the duck, but it was done so fast. B&B charcoal really burns hotter than I expected. I will definitely only use coals in one basket moving forward. I did not know about the sebaceous gland. Thanks for the info. I could definitely use more practice with duck. That said. This came out great. It was very festive actually, almost like a holiday meal. Rich and delicious. I look forward to checking our your pork crust roast and onion beer sauce video. What? A German making a beer sauce? Lol! Prost!
I am impressed by the B&B briquettes. I have a video series coming up with the Weber Go-Anywhere using Kingsford, and I'm not sure they make them as good as they used to.
I'm about to do one. Soaked in buttermilk for24 hours ,soaked in a brine (orange juice ,chicken stock,onion,celery,ect.. for 24 hours...then dry in fridge for 72 hours......then use butter as it cooks in a rotisserie......long prep but I guess we will see lol,...ohhh and finish off with an orange honey glaze
Spot on mate! Need to roast potatoes in gooses fat or beef lard and they be on enough planet. Roast some parsnips to and then slight bake with honey on them
This was just straight B&B charcoal briquettes on both sides. They ran super hot and I'd only use charcoal on one side moving forward. No wood with this cook.
B & B. Best charcoal ever!
I'm starting to think that way. Cheers bigguy!
Hey my dear friend
What a great thing the rotisserie is. I really love cooking with it on the kettle.
As next I will release a video with a pork crust roast and onion beer sauce.
You did great stuffing the duck and seasoning it.
If I am allowed I would give you some new ideas about that cook.
Regarding the potatoes:
I do that too, the potatoes are under the bird and the dripping fat gives them a perfect taste. I use olive oil and fresh garlic with it, some sea salt. You need to toss the potatoes from time to time.
Instead of an aluminum dripping pan I use a clay casserole specially made for BBQ use.
Tbh it’s not easy to get the potatoes done in time, so I put them between the charcoal baskets way before placing the bird on the rotisserie.
Anyway I suggest to use less charcoal for a better temperature control. The temperature shouldn’t exceed 400°F. Best ist like 350-360. Then it takes longer than an hour and the meat will be juicy and tender with a wonderful crispy skin.
To have juicy meat as a result. Don’t work too much on reducing fat on the duck. Less holes in the skin help a lot.
Check it out and face a new level of juiciness of the meat.
Now regarding the ducks rump (tail).
Water bird do have a sebaceous gland there. They use their beak to release that fat to spread it over their plumage. That helps a lot against the cold.
Now that sebaceous may have a negative effect on the taste of the meat. In some cases it can make the meat taste very bitter. To avoid that it’s recommended, to cut the rump off.
On land birds like chicken e.g. that’s not necessary since they don’t have that gland.
I really enjoyed your video and can’t wait for the next one
Dearest regards from over the pond
Dee
Wow! What a great comment. I actually parboiled the potatoes and wanted to cook them in the pan beneath the duck, but it was done so fast. B&B charcoal really burns hotter than I expected. I will definitely only use coals in one basket moving forward.
I did not know about the sebaceous gland. Thanks for the info. I could definitely use more practice with duck.
That said. This came out great. It was very festive actually, almost like a holiday meal. Rich and delicious.
I look forward to checking our your pork crust roast and onion beer sauce video. What? A German making a beer sauce? Lol! Prost!
i went from Kingsford, to Royal Oak all natural, to B&B. Huge difference each step. I also keep some lump around too
I am impressed by the B&B briquettes. I have a video series coming up with the Weber Go-Anywhere using Kingsford, and I'm not sure they make them as good as they used to.
I really like smoke Royal Oak all natural creates but it doesn't burn nearly as long as B&B so I switched this year as well.
I've only cooked duck breast in a pan with a port reduction sauce! This looks delicious
I would like to try that as well. I've ordered duck breast many times at restaurants and it's always great. Cheers Mike!
I'm about to do one. Soaked in buttermilk for24 hours ,soaked in a brine (orange juice ,chicken stock,onion,celery,ect.. for 24 hours...then dry in fridge for 72 hours......then use butter as it cooks in a rotisserie......long prep but I guess we will see lol,...ohhh and finish off with an orange honey glaze
Duck looked like it's dried out inside. Not sure, maybe it's because of overexposed picture. Outside looked amazing though.
I really like duck. Thx for doing this and sharing. 👍👍👍👍👍
Thanks for watching. Always appreciate your comments. Cheers!
Spot on mate! Need to roast potatoes in gooses fat or beef lard and they be on enough planet. Roast some parsnips to and then slight bake with honey on them
Roast parsnips with a touch of honey sound amazing. Cheers Stuart!
@@GallaghersGrub they the best and go well with beef
New sub here. nice looking duck..
Thanks and welcome. My brother-in-law said this was the best meal he had all year. Lol! It was pretty great.
“Liquid gold” great for cooking the potatoes. I bet they were fantastic.
Yes ma'am. Thanks for watching, Erin!
The duck looks fantastic. Thanks for another great video.
It was very good. Almost felt like a holiday dinner.
Love cooking duck on my Weber Rotisserie 👌👌
That's the best looking duck I've seen on the rotisserie. B&B does burn a little hotter than others.
I love duck but my wife is not all that fond of it. That looked great.
Did you use any wood chunks or chips or was it just the charcoal?
This was just straight B&B charcoal briquettes on both sides. They ran super hot and I'd only use charcoal on one side moving forward. No wood with this cook.