This Asian-inspired rotisserie duck features a Chinese five-spice glaze to finish it off. Something a little different for your next outdoor cook. You can serve the duck on buns with fresh cucumber or overcooked rice.
Rotisserie (or spit) cooking is a great method for cooking over a live fire. The slow rotating meat can absorb the high heat of the fire while not burning the meat. Ultimately the meat is cooked all the way through to the perfect temperature with a beautiful crust.
The duck glaze is deep in flavor primarily from the Chinese five-spice powder. But it also gets flavor from the ginger, garlic, and cinnamon that are added to the recipe. There is also a bit of a heat kick from the sriracha hot sauce. This helps create the primary flavors that complement the cooked duck.
The duck is positioned above the heat to get the correct heat. This will change depending on the heat of the fire and physical layout of the rotisserie.
The temperature the duck is finished to is 165 degrees F, alternately you can judge by when the liquids run clear.
There are many ways to serve the duck; cut into individual portions and sprinkled with sliced spring onions is one serving suggestion.
Pouring the boiling honey water over the duck before the cooking process starts helps produce a crisp and golden skin.
Continue to add the glaze until you get the color and finish desired.
Five-Spice Glazed Rotisserie Duck Recipe
This Asian-inspired rotisserie duck features a Chinese five-spice glaze to finish it off. Something a little different for your next outdoor cook.
Preparation 30 minutes
Cook 1 hour 30 minutes
Ready in 2 hours
Servings 6 Servings
Ingredients
Rotisserie Duck
- 5 pound duckling
- 2 teaspoons salt
- 2 cups boiling water
- 2 tablespoons honey
- 4 scallions green onions
Chinese Five-Spice Glaze
- 2 tablespoons Shaoxing rice wine
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon sriracha hot sauce
- 1 clove garlic minced
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon Chinese five-spice powder
Equipment
- cooling rack
- rotisserie
Directions
Rotisserie Duck
- Rub the duck inside and out with the salt then place it on a cooling rack over a pan.
- Mix the boiling water and honey then slowly pour over the duck, letting the water drain away. Note: Don’t put the duck into the boiling water.
- Stuff the scallions into the duck then set it up on a rotisserie. Prick the skin to allow excess fat to render out. If necessary use butcher’s string to tie wings to the main body so they don't flap around and/or burn.
- Light the charcoals below the rotisserie to create heat about 400 degrees F (205 degrees C). It is likely the heat will be much more than this, so adjust the cooking height as needed as the meat is rotating.
- Add the duck to the prepared rotisserie and start cooking with the rotisserie turning. Continue cooking until the duck is a deep brown and the juices are running clear, takes about 90 minutes. Alternatively, the internal temperature needs to be a minimum of 165 degrees F (74 degrees C).
Chinese Five-Spice Glaze
- In a small bowl combine the Shaoxing rice wine, honey, soy sauce, sriracha, garlic, cinnamon, ginger, and Chinese five-spice. Stir until well combined.
- With the duck still turning, brush with the glaze and allow it to set (it will become less runny and more glossy). Repeat a few times over about 10 minutes until you get the color and finish that is desired.
- Remove the spit of the rotisserie, and then take the duck off the spit. Let rest for 5 minutes.
- Cut the duck into serving portions and eat while still hot.
Nutritional Information
Sodium: 1244mgCalcium: 56mgVitamin C: 14mgVitamin A: 719IUSugar: 12gFiber: 1gPotassium: 838mgCholesterol: 287mgCalories: 1583kcalMonounsaturated Fat: 71gPolyunsaturated Fat: 19gSaturated Fat: 50gFat: 149gProtein: 44gCarbohydrates: 13gIron: 9mg
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