Rotisserie Chicken Lynx Grill / Rotisserie chicken preparation
Seal the top of the bowl with plastic wrap and microwave for 5 minutes to par-cook. Set aside for later. Cook the duck and the potatoes: Put the spit on the grill, start the rotisserie spinning, and make sure everything is spinning freely. Close the lid and cook the duck with the lid closed as much as possible.
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Make the sauce: While the grill is heating (or the duck is cooking), simmer all the sauce ingredients in a small saucepan until reduced by half. Cook the duck: Put the spit on the grill, and cook the duck with the lid closed for 1 hour and 15 minutes (about 12 minutes per pound).
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Make the sauce: While the grill is preheating, put all the sauce ingredients in a small bowl and whisk to combine. Cook the duck: Put the spit on the grill, and cook the duck with the lid closed for 1 to 2 hours. After 45 minutes, check the duck; if the duck is browning well, turn off the infrared rotisserie burner (or reduce the heat to medium.
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Prep a 4-5 pound duck by trussing and mounting to a rotisserie rod. Dry the outside of the skin well and season generously with salt and pepper. Prepare the grill for indirect medium. On the Summit, I run the rotisserie burner on high and the two furthest outside burners on medium and then later kill the rotisserie burner 30 minutes into the cook.
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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.
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To make the brine, place water, soy sauce, salt, honey, garlic, and ginger in a large bowl. Squeeze orange quarters into bowl, then drop in peel. Stir to combine. Place duck in brine, breast side down, and weight down with plate to keep fully submerged. Place in refrigerator and brine for at least 2 hours, up to 8 hours.
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Empty body cavity, rinse with cold water and pat dry with clean paper towels. Using a sharp skewer prick the skin of the duck all over the body. Do not pierce the meat. Duck unlike most store bought chicken has a very thick layer of fat between the skin and meat. These holes help the fat drain out during the cooking process.
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Temperature Control: Use a meat thermometer to check the internal temperature of the duck. The ideal temperature for doneness is 165°F (74°C) for the breast and 175°F (79°C) for the thighs. This ensures the meat is cooked through but still juicy. Rotate the duck periodically for even cooking and to prevent any hot spots.
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Cooking a duck on a rotisserie produces a very moist and flavorful bird with well-done meat and crisp skin. This cooking method also allows most of the fat to drain from the bird, resulting in a leaner, healthier meal for your family. To take advantage of the fat drippings, place potatoes or vegetables in the drip pan during the second half of.
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Rotisserie Cooking the Duck. Attach the trussed and secured duck to the rotisserie spit, ensuring it's tightly fastened with the provided prongs to prevent wobbling or shifting during the cooking process. Once the duck is securely in place, it's time to focus on the cooking method.
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To ensure even cooking and optimal flavor, preheat the rotisserie for at least 15 minutes before placing the duck on the skewer. Proper preheating is essential for achieving succulent, evenly cooked duck. Begin by ensuring the rotisserie is well-maintained, with all parts clean and in good working condition.
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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
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4. Cook the duck: Put the spit on the grill, and cook the duck with the lid closed for 1 ½ to 2 hours. After an hour, add 10 charcoal briquettes to each pile of charcoal, to kick the heat back up. Start checking the temperature in the thigh after about 1 hour 15 minutes.
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Place the drip pan under the center of the spit. In a small saucepan, combine the marmalade, orange juice, balsamic vinegar, garlic, and rosemary and bring to a boil. Reduce the heat to medium-low and gently simmer for 5 minutes. Remove from the heat and let cool.
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Put the duck on a rack over a roasting pan, and store in the refrigerator, uncovered. This lets the skin dry, and gives the salt time to brine the duck. Prep the duck: One hour before cooking, remove the duck from the refrigerator. Toss the stuffing ingredients, except tangerine, until well coated with oil. Pat the duck dry with paper towels.
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Start with a entire duck, rinse with cold water and completely dress the bird. When cooking a whole bird, you'll get the best results when you brine it first. Combine 3/4 of a cup of kosher salt with about a gallon of warm water and mix until completely dissolved. Place the bird into a large bowl and cover, setting aside Overnight.
