Honey-Glazed Rotisserie Duck
Honey-Glazed Rotisserie Duck
Ingredients
For the Duck
- 1 whole duck, about 4-5 pounds, giblets and neck removed
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 orange, quartered
- 1/2 yellow onion, quartered
- 2 fresh rosemary sprigs
For the Honey Glaze
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Instructions
- 1
Prepare the duck: Remove any excess fat from the duck cavity and around the neck. Pat the duck thoroughly dry inside and out with paper towels. This is crucial for crispy skin. Prick the duck skin all over with a fork, being careful not to pierce the meat. This allows fat to render out.
⏱️ 10 min
- 2
Season and stuff the duck: Season the duck generously inside and out with kosher salt and freshly ground black pepper. Place the quartered orange, yellow onion, and fresh rosemary sprigs into the duck cavity.
⏱️ 5 min
- 3
Prepare the honey glaze: In a small saucepan, combine the honey, soy sauce, rice vinegar, minced garlic, and grated ginger. Bring the mixture to a gentle simmer over medium heat, stirring until the honey is fully dissolved. Remove from heat and set aside.
⏱️ 5 min
- 4
Set up the rotisserie: Secure the duck onto the rotisserie spit, ensuring it is balanced. Preheat your rotisserie-equipped oven or grill to 350°F. Place a drip pan underneath the duck to catch rendered fat and drippings.
⏱️ 5 min•🌡️ 350
- 5
Begin roasting: Cook the duck on the rotisserie for 1 hour without any glaze, allowing the fat to render and the skin to crisp. After 1 hour, begin basting. Baste the duck with the honey glaze every 15-20 minutes, continuing to cook until the internal temperature reaches 165°F in the thickest part of the thigh (without touching the bone). This typically takes an additional 1 to 1 1/2 hours, depending on the duck's size and your rotisserie setup.
⏱️ 105 min•🌡️ 350
- 6
Rest the duck: Once cooked, carefully remove the duck from the rotisserie spit. Transfer it to a cutting board and tent loosely with foil. Let the duck rest for 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful duck.
⏱️ 15 min
- 7
Carve and serve: Carve the duck into portions and serve immediately with any remaining glaze on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey-Glazed Rotisserie Duck
Ingredients
For the Duck
- 1 whole duck, about 4-5 pounds, giblets and neck removed
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 orange, quartered
- 1/2 yellow onion, quartered
- 2 fresh rosemary sprigs
For the Honey Glaze
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Instructions
- 1
Prepare the duck: Remove any excess fat from the duck cavity and around the neck. Pat the duck thoroughly dry inside and out with paper towels. This is crucial for crispy skin. Prick the duck skin all over with a fork, being careful not to pierce the meat. This allows fat to render out.
⏱️ 10 min - 2
Season and stuff the duck: Season the duck generously inside and out with kosher salt and freshly ground black pepper. Place the quartered orange, yellow onion, and fresh rosemary sprigs into the duck cavity.
⏱️ 5 min - 3
Prepare the honey glaze: In a small saucepan, combine the honey, soy sauce, rice vinegar, minced garlic, and grated ginger. Bring the mixture to a gentle simmer over medium heat, stirring until the honey is fully dissolved. Remove from heat and set aside.
⏱️ 5 min - 4
Set up the rotisserie: Secure the duck onto the rotisserie spit, ensuring it is balanced. Preheat your rotisserie-equipped oven or grill to 350°F. Place a drip pan underneath the duck to catch rendered fat and drippings.
⏱️ 5 min•🌡️ 350 - 5
Begin roasting: Cook the duck on the rotisserie for 1 hour without any glaze, allowing the fat to render and the skin to crisp. After 1 hour, begin basting. Baste the duck with the honey glaze every 15-20 minutes, continuing to cook until the internal temperature reaches 165°F in the thickest part of the thigh (without touching the bone). This typically takes an additional 1 to 1 1/2 hours, depending on the duck's size and your rotisserie setup.
⏱️ 105 min•🌡️ 350 - 6
Rest the duck: Once cooked, carefully remove the duck from the rotisserie spit. Transfer it to a cutting board and tent loosely with foil. Let the duck rest for 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful duck.
⏱️ 15 min - 7
Carve and serve: Carve the duck into portions and serve immediately with any remaining glaze on the side.
⏱️ 5 min