Sometimes, you just don’t want to cook that same-ole Turkey for Thanksgiving. Maybe it’s just a small group, or just the two of you and you don’t want all the leftovers. Let me suggest this delicious recipe for Crispy Rotisserie Duck with Cranberry Orange Port Wine Sauce. Duck is a wonderful alternative to Turkey for your holiday meal.
Honestly of all the cooking methods I have available to me, I always choose my Ronco Rotisserie Oven when cooking a whole duck. The high heat and the constant rotation renders off all that excess duck fat while crisping the skin and basting the meat. I get amazing results every single time. As a professional chef, I have cooked duck a ton of different ways. I always come back to my rotisserie for the best results.
One duck is a feast for two, but because it is so rich and delicious, it can easily feed up to 4.
Duck Cooking Instructions:
- 1 whole 5-6 pound duck
- Sea salt and fresh cracked pepper to taste
Typically, you will only find frozen duck at your local market. Be sure to allow 2 days in the refrigerator to defrost.
- The day before you rotisserie your duck, remove it from any packaging. Rinse and dry. Then leave it unwrapped and uncovered in your refrigerator overnight to dry out the skin and promote crisping.
- When ready to cook, use a sharp boning knife to score the skin of the duck, careful not to pierce the muscle. Using kitchen shears, remove the extra neck fat and tailbone. Salt and pepper the skin.
- Truss the legs and wings of the duck with poultry ties and place it on your rotisserie spit, then into the rotisserie.
- Set the timer to 1 hour and 20 minutes. Check periodically to see if the duck is finished cooking. Internal temperature should reach 160º F or juices should run clear when the breast area is pierced with a sharp knife.
- When the duck has reaches 160º F, use the SEAR function on your rotisserie to finish crisping the skin. I suggest 4 minutes per side.
- Allow duck to rest by switching Rotisserie to NO HEAT ROTATION for 10-15 minutes before carving. Leave the rotisserie door open while rotating.
While duck is cooking, prepare Cranberry Orange Port Wine Sauce
Cranberry Orange Port Wine Sauce
- 2 large oranges to yield about ½ cup of juice
- ¼ cup port wine
- ¼ cup sugar
- 2 cups cranberries
- 2 tablespoons butter
- 1-teaspoon pumpkin pie spice
- Zest of 2 oranges
- ¼ teaspoon sea salt
- ¼ teaspoon fresh cracked pepper
- Zest oranges, then juice. Reserve zest.
- Combine orange juice, port wine and sugar in saucepan. Bring to boil and cook on high to reduce by 1/4th, approximately 2-3 minutes of high heat cooking.
- Stir in cranberries and lower heat to medium high; cook until the majority of the cranberries start to pop, approximately 3 minutes.
- Remove from heat and stir in butter, pumpkin pie spice, orange zest and salt and pepper to taste.
- Allow sauce to cool on the counter top while duck is finishing to cook. The sauce will thicken as it cools.
Whatever you choose to cook in your rotisserie this Thanksgiving, I know it will be delicious. Happy Holidays from our kitchen to yours!
Serve duck with sauce and your favorite sides.
Chef Paja-Dejur Sanchez