Rotisserie Duck with Wild Mushroom Sauce
Rotisserie Duck with Wild Mushroom Sauce
Ingredients
For the Rotisserie Duck
- 5 pounds whole duck, 5 to 6 pounds, patted dry, neck and giblets removed
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 orange, halved
For the Wild Mushroom Sauce
- 1 pound mixed wild mushrooms, cremini, shiitake, oyster, cleaned and sliced
- 2 shallots, finely minced
- 2 garlic cloves, minced
- 1/2 cup dry red wine, such as Pinot Noir
- 1 1/2 cups chicken or duck broth
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Prepare the Duck: Thoroughly pat the duck dry with paper towels. Remove any excess fat from the cavity and around the neck. Score the duck skin in a diamond pattern, being careful not to cut into the meat.
⏱️ 5 min
- 2
Season the Duck: In a small bowl, combine the kosher salt, black pepper, garlic powder, and onion powder. Rub the seasoning mixture generously all over the duck, including inside the cavity.
⏱️ 5 min
- 3
Stuff the Cavity: Place the fresh thyme sprigs, rosemary sprigs, and orange halves inside the duck cavity.
⏱️ 3 min
- 4
Set up Rotisserie: Secure the duck onto the rotisserie spit according to your rotisserie's instructions. Place a drip pan underneath to catch rendered fat and juices.
⏱️ 7 min
- 5
Rotisserie Cook: Preheat your grill or oven with the rotisserie to 350°F. Cook the duck for approximately 2 to 2 1/2 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F. The skin should be crispy and golden brown.
⏱️ 120 min•🌡️ 350
- 6
Rest the Duck: Once cooked, carefully remove the duck from the rotisserie spit. Transfer it to a cutting board, tent loosely with foil, and let it rest for 15-20 minutes before carving. This allows the juices to redistribute.
⏱️ 15 min
- 7
Start the Sauce: While the duck rests, begin the mushroom sauce. In a medium saucepan over medium heat, melt 1 tablespoon of unsalted butter. Add the minced shallots and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 8
Cook Mushrooms: Add the sliced wild mushrooms to the saucepan. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 8-10 minutes.
⏱️ 9 min
- 9
Deglaze: Pour in the dry red wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 3-5 minutes.
⏱️ 4 min
- 10
Simmer Sauce: Stir in the chicken or duck broth. Bring to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
⏱️ 6 min
- 11
Finish Sauce: Reduce the heat to low. Stir in the heavy cream and the remaining 1 tablespoon of unsalted butter. Season with kosher salt and freshly ground black pepper to taste. Simmer gently for 2-3 minutes, ensuring the sauce does not boil. Stir in the fresh chopped parsley.
⏱️ 3 min
- 12
Carve and Serve: Carve the rested duck into desired portions. Serve immediately with the wild mushroom sauce spooned generously over the duck.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Rotisserie Duck with Wild Mushroom Sauce
Ingredients
For the Rotisserie Duck
- 5 pounds whole duck, 5 to 6 pounds, patted dry, neck and giblets removed
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 orange, halved
For the Wild Mushroom Sauce
- 1 pound mixed wild mushrooms, cremini, shiitake, oyster, cleaned and sliced
- 2 shallots, finely minced
- 2 garlic cloves, minced
- 1/2 cup dry red wine, such as Pinot Noir
- 1 1/2 cups chicken or duck broth
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Prepare the Duck: Thoroughly pat the duck dry with paper towels. Remove any excess fat from the cavity and around the neck. Score the duck skin in a diamond pattern, being careful not to cut into the meat.
⏱️ 5 min - 2
Season the Duck: In a small bowl, combine the kosher salt, black pepper, garlic powder, and onion powder. Rub the seasoning mixture generously all over the duck, including inside the cavity.
⏱️ 5 min - 3
Stuff the Cavity: Place the fresh thyme sprigs, rosemary sprigs, and orange halves inside the duck cavity.
⏱️ 3 min - 4
Set up Rotisserie: Secure the duck onto the rotisserie spit according to your rotisserie's instructions. Place a drip pan underneath to catch rendered fat and juices.
⏱️ 7 min - 5
Rotisserie Cook: Preheat your grill or oven with the rotisserie to 350°F. Cook the duck for approximately 2 to 2 1/2 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F. The skin should be crispy and golden brown.
⏱️ 120 min•🌡️ 350 - 6
Rest the Duck: Once cooked, carefully remove the duck from the rotisserie spit. Transfer it to a cutting board, tent loosely with foil, and let it rest for 15-20 minutes before carving. This allows the juices to redistribute.
⏱️ 15 min - 7
Start the Sauce: While the duck rests, begin the mushroom sauce. In a medium saucepan over medium heat, melt 1 tablespoon of unsalted butter. Add the minced shallots and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 8
Cook Mushrooms: Add the sliced wild mushrooms to the saucepan. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 8-10 minutes.
⏱️ 9 min - 9
Deglaze: Pour in the dry red wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 3-5 minutes.
⏱️ 4 min - 10
Simmer Sauce: Stir in the chicken or duck broth. Bring to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
⏱️ 6 min - 11
Finish Sauce: Reduce the heat to low. Stir in the heavy cream and the remaining 1 tablespoon of unsalted butter. Season with kosher salt and freshly ground black pepper to taste. Simmer gently for 2-3 minutes, ensuring the sauce does not boil. Stir in the fresh chopped parsley.
⏱️ 3 min - 12
Carve and Serve: Carve the rested duck into desired portions. Serve immediately with the wild mushroom sauce spooned generously over the duck.
⏱️ 5 min