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.
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
Instructions
Step 1: Prepare the Duck
- Remove the giblets from the duck and pat it dry with paper towels.
- Prick the skin of the duck all over with a fork, avoiding the meat, to help the fat render during roasting.
- Rub the duck inside and out with salt and five-spice powder.
- Stuff the cavity with the orange quarters, green onion pieces, and sliced ginger.
Step 2: Prepare the Arteflame Grill and Rotisserie
- Light the Arteflame grill using vegetable oil-soaked napkins under firewood. Allow the grill to heat for 20 minutes.
- Attach the rotisserie kit to the grill and ensure the spit rod is balanced.
Step 3: Truss and Mount the Duck
- Truss the duck with kitchen twine to keep the legs and wings close to the body, ensuring even cooking.
- Secure the duck onto the rotisserie spit, ensuring it is centered and balanced.
Step 4: Begin Roasting
- Start the rotisserie and position the duck over the heat source, ensuring indirect heat.
- Roast the duck for about 1.5 to 2 hours, basting every 20-30 minutes with the rendered fat from the drip pan.
Step 5: Apply the Glaze
- In the last 20 minutes of cooking, mix the honey, soy sauce, rice vinegar, and sesame oil for the glaze.
- Brush the glaze all over the duck while it rotates to create a glossy, crispy skin.
Step 6: Rest and Serve
- Remove the duck from the rotisserie and let it rest for 15 minutes before carving.
- Carve the duck into thin slices and serve with Mandarin pancakes, hoisin sauce, sliced cucumber, and green onions.
Tips for Perfect Rotisserie Peking Duck
- Prick the Skin: Pricking the skin helps the fat render and creates a crispy texture.
- Balanced Spit: Ensure the duck is evenly mounted on the rotisserie to prevent wobbling.
- Glaze Timing: Apply the glaze late in the cooking process to avoid burning.
- Even Heat: Maintain consistent heat by adding more wood if necessary.
Variations
- Spicy Glaze: Add chili paste or Sriracha to the glaze for a spicy kick.
- Herb-Stuffed Duck: Replace orange and ginger with fresh rosemary and thyme for an herbal twist.
- Soy-Free Option: Use coconut aminos instead of soy sauce for a soy-free version.
- Classic Roasted Duck: Skip the five-spice and hoisin for a simpler roasted flavor.
- Crispy Duck Salad: Serve the duck with fresh greens, sliced fruit, and a tangy vinaigrette.
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.
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.
