Monday, May 12, 2014

Rotisserie Duck

Not too long ago, my father and brother came up with this great idea to try barbecuing a duck. Interesting enough. However, it did take much longer to cook than they had expected - much longer than a chicken. They used some type of rotisserie contraption but had trouble attaching the duck to it without having proper food safe string. The duck was basted in barbecue sauce. I personally did not try the duck myself, but I must admit it did smell quite good coming in the house. It seemed to be moist and tender and juicy, which makes sense as duck is quite a fatty meat. 
Note: duck takes awhile to cook this way so start early. I suppose some good accompaniments would be cooked vegetables, stuffing, or potatoes.  

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