Cooking a duck on a rotisserie produces a very moist and flavorful bird with well-done meat and crisp skin. This cooking method also allows most of the fat to drain from the bird, resulting in a leaner, healthier meal for your family. To take advantage of the fat drippings, place potatoes or vegetables in the drip pan during the second half of cooking time. Watch the bird carefully, as duck usually cooks more quickly in a rotisserie than in the oven, the Hobby Farms website advises.
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Pat the duck dry with paper towels after removing it from its packaging or from its thawing dish in the refrigerator.
Prick the skin of the duck before cooking to allow the fat to escape. Be careful not to puncture the meat, as this will dry out the bird.
Stuff the duck with slices of lemon or orange by pushing them into the duck's abdominal cavity with your fingers.
Skewer the bird onto the rotisserie spit, then truss the duck by tying its legs and wings together with trussing twine. If you purchased your duck at a supermarket, it is likely already trussed. Trussing the duck prevents it from hitting the rotisserie's heating element during roasting.
Prepare the rotisserie grill by setting it at medium-high and placing a drip pan inside to catch the duck's juices during cooking. Allow it to preheat for 15 minutes. If your rotisserie does not have settings for medium or high, set the grill for about 350 degrees F.
Place the spit on the grill, then baste the duck with the seasoning mixture of salt, garlic, pepper, thyme and ginger.
Close the lid and cook the duck for 45 to 60 minutes, or until an instant-read thermometer inserted into the thickest part of the bird's thigh, without touching bone, reads a minimum of 165 degrees F. If necessary, continue cooking the duck until it is done.
Brush the duck once again with the herb seasoning using a clean basting brush.
Remove the duck from the spit, take off any trussing twine and allow the duck to rest for 15 minutes before carving and serving.