Just ducky!

So I have had this duck in my freezer for an awfully long time and decided it was time to do something with it before it flew away.

I thawed it for a couple days, gave it a salt brine and left it in the fridge for half a day to dry out uncovered. Then I went to serious work on it.

Removed the innards, cut off the loose skin, patted it dry and I then perforated the skin all over the place with a skewer. Seasoned it once again and stuffed it with oranges and rosemary.

I decided to rotisserie this duck on the Weber kettle but for a twist left a pan full of Yukon gold potatoes underneath to catch the dripping duck fat.

I cooked it for about seventy five minutes at around 375 degrees but had to take the lid off repeatedly because the rotisserie rod came out of the motor several times. This won't happen again any time soon, hopefully, I just bought a new one.

When there was about fifteen minutes to go I did a light baste of an apricot glaze on half the duck, my wife did not want sweet.

I thought it came out perfect, she wanted it to be a bit more cooked so after splitting it in half with my kitchen shears, we gave it a short broil.

After about five more minutes in the oven, everything was exactly perfect.

Leslie made an arugula salad with Parmesan.

The meal was delicious, the potatoes, best ever,

I will refine my technique a bit with the next one, more time off in the refrigerator to dry out and a bit hotter kettle with the lid hopefully staying on.

Probably should add more coals too.

But all in all, wonderful!

Looking forward to doing this again.