Another duck on the weber rotisserie

[Steve H]

I'm not a huge duck fan. But, mother of god, that looks amazing Cliff! I'm very interested in the spinach dish. I do love spinach. Can you give out the recipe? Also, do you think that method would work for game hens or turkey/chicken breast? Or. Perhaps. Squab. Which I'm very fond of.

 

[912smoker]

I'm usually not a fan of duck but that looks awesome Cliff! I'd stand in line for a plate of that and congrats on the ride!

Keith

 

[Buckeyedude]

Great looking cook, got my mouth watering! What kind of duck did you make?

 

[clifish]

One fine looking cook there Clif, nice color and crispy skin, looks perfect! RAY

Thanks Ray, it was good.

Looks Exceptional, Cliff!!
Nice Job!
Like.

Bear

Thanks Bear

Holy smokes Cliff. That is nothing short of spectacular buddy. A truly drop-dead gorgeous bird and a first rate meal. Very well done sir.

Robert

Coming from you Robert that means a ton!

 

[clifish]

I'm not a huge duck fan. But, mother of god, that looks amazing Cliff! I'm very interested in the spinach dish. I do love spinach. Can you give out the recipe? Also, do you think that method would work for game hens or turkey/chicken breast? Or. Perhaps. Squab. Which I'm very fond of.

Yes, spinning a turkey/chicken breast will work. This weekend I am going to spin a whole chicken on the kettle with splits and chunks in the basket without using the lid like civilsmoker did with the lamb...will report back.
As far as the spinach my wife did it, sautéed the garlic in a little avocado oil for about a minute, then added the fresh spinach, added cracked pepper mix until wilted. If she had her way she would have sautéed some mushrooms before the spinach.
Below is a salmon dish she made with additional mushrooms to the spinach (she did this when I was out of town...lol)

 

[clifish]

I'm usually not a fan of duck but that looks awesome Cliff! I'd stand in line for a plate of that and congrats on the ride!

Keith

Thanks Keith, I really wanted to spatchcock it and do it on the MB800 but I won't have that option in PA for Thanksgiving so I need to practice up on the kettle.

Great looking cook, got my mouth watering! What kind of duck did you make?

It was from Jurgielewicz farms here on Long Island, NY. but they are sold frozen in stores and even Aldi

Our Ducks - Jurgielewicz Duck

All ducks must be treated humanely. Jurgielewicz ducks are raised free-roaming and are fed only a nutritious diet of corn and soybeans.

tastyduck.com

 

[RME]

First time I rotisseried a duck I went inside for a beer. When I came out the grill had caught fire, presumably from unmanaged duck fat. Put it out with a CO2 extinguisher. As an aside CO2 has a higher reflash possibility than dry chemical, but unlike dry chemical won't ruin anything.

Will try your recipe next time - including cauliflower mash. Is the number 1 cure a pink salt cure?

 

[clifish]

I am brining the turkey the same way to spin tomorrow but I am spinning it with the lid off the kettle with some splits on each side. Read the below thread and you will probably never use the lid again, so much easier and no worry about temps.

@sawhorseray made me do it!

So when Ray @sawhorseray posted about spinning a leg of lamb uncovered on the kettle, he got me thinking. I am not much of a lamb person but, I knew I was going to spin a turkey for the big day. The thought of open flame and not having to worry about controlling temp on this day peaked my...

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