Arteflame Rotisserie Peking Roasted Duck Recipe

Introduction:

Peking duck is a classic Chinese dish known for its crispy skin and juicy, flavorful meat. Using the Arteflame rotisserie, you can achieve an authentic, perfectly roasted duck with a smoky flavor that elevates this dish to a culinary masterpiece.

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Ingredients

For the Duck:

• 1 whole duck (4-5 pounds)
• 1 tbsp five-spice powder
• 2 tsp salt
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 orange, cut into quarters
• 1 green onion, cut into large pieces
• 1-inch piece of ginger, sliced

For the Glaze:

• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil

For Serving:

• Mandarin pancakes or thin tortillas
• Hoisin sauce
• Sliced cucumber
• Sliced green onions

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Instructions

Step 1: Prepare the Duck

1. Remove the giblets from the duck and pat it dry with paper towels.
2. Prick the skin of the duck all over with a fork, avoiding the meat, to help the fat render during roasting.
3. Rub the duck inside and out with salt and five-spice powder.
4. Stuff the cavity with the orange quarters, green onion pieces, and sliced ginger.

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Step 2: Prepare the Arteflame Grill and Rotisserie

1. Light the Arteflame grill using vegetable oil-soaked napkins under firewood. Allow the grill to heat for 20 minutes.
2. Attach the rotisserie kit to the grill and ensure the spit rod is balanced.

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Step 3: Truss and Mount the Duck

1. Truss the duck with kitchen twine to keep the legs and wings close to the body, ensuring even cooking.
2. Secure the duck onto the rotisserie spit, ensuring it is centered and balanced.

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Step 4: Begin Roasting

1. Start the rotisserie and position the duck over the heat source, ensuring indirect heat.
2. Roast the duck for about 1.5 to 2 hours, basting every 20-30 minutes with the rendered fat from the drip pan.

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Step 5: Apply the Glaze

1. In the last 20 minutes of cooking, mix the honey, soy sauce, rice vinegar, and sesame oil for the glaze.
2. Brush the glaze all over the duck while it rotates to create a glossy, crispy skin.

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Step 6: Rest and Serve

1. Remove the duck from the rotisserie and let it rest for 15 minutes before carving.
2. Carve the duck into thin slices and serve with Mandarin pancakes, hoisin sauce, sliced cucumber, and green onions.

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Tips for Perfect Rotisserie Peking Duck

1. Prick the Skin: Pricking the skin helps the fat render and creates a crispy texture.
2. Balanced Spit: Ensure the duck is evenly mounted on the rotisserie to prevent wobbling.
3. Glaze Timing: Apply the glaze late in the cooking process to avoid burning.
4. Even Heat: Maintain consistent heat by adding more wood if necessary.

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Variations

1. Spicy Glaze: Add chili paste or Sriracha to the glaze for a spicy kick.
2. Herb-Stuffed Duck: Replace orange and ginger with fresh rosemary and thyme for an herbal twist.
3. Soy-Free Option: Use coconut aminos instead of soy sauce for a soy-free version.
4. Classic Roasted Duck: Skip the five-spice and hoisin for a simpler roasted flavor.
5. Crispy Duck Salad: Serve the duck with fresh greens, sliced fruit, and a tangy vinaigrette.

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Pairings

• Sides: Pair with steamed bok choy, fried rice, or Asian-style slaw.
• Drinks: Serve with a light lager, jasmine tea, or a dry Riesling.
• Sauces: Offer extra hoisin sauce or a plum sauce for dipping.

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Conclusion

Rotisserie-roasted Peking duck on the Arteflame grill combines traditional flavors with a smoky, crispy twist. Perfect for impressing guests or treating your family to a restaurant-quality dish, this recipe is a showstopper that’s surprisingly easy to make.