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murphnduff
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Prep Time: 30 minutes
Cooking Time: 2-2.5 hours
Serves: 4-6
Ingredients
Pat duck dry thoroughly with paper towels. Using a fork, prick skin all over (don't pierce meat).
Mix salt and five-spice powder. Rub mixture all over duck and inside cavity.
Let duck air-dry in refrigerator, uncovered, for 24 hours.
Remove duck from refrigerator 1 hour before cooking.
Prepare glaze: Mix honey, soy sauce, hoisin, orange juice, zest, garlic, and ginger.
Preheat rotisserie to medium-high (350°F/175°C). NOTE: I THINK I WOULD COOK AT A LOWER TEMPERATURE FOR LONGER THE NEXT TIME I DO IT SO AS TO COMPLETELY RENDER THE FAT. AND THEN A BLAST OF HEAT AT THE END TO CRISP THE SKIN
Truss duck and mount on rotisserie spit.
Cook for 1.5 hours, then begin basting with glaze every 15 minutes.
Cook until internal temperature reaches 165°F/74°C (about 30-45 minutes more). NOTE: THE TEMPERATURE READ HIGHER THAN 165°F AFTER ONLY 90 MINUTES OR SO TOTAL TIME.
Rest for 15 minutes before carving.