Hickory-Grilled Rotisserie Duck with Rosemary Fennel Rub (Barbecue and Grilling)

 

                The ducks cook uniformly on the spit, but if you don't have a rotisserie, try placing each duck over a can of beer set over a hot indirect fire. The moistness from the beer will keep the ducks from drying out.

                Grind rosemary and fennel seeds in a spice grinder or a clean coffee grinder.

Serves 4

You need :

Rotisserie

Foil pan

Suggested wood : hickory or oak

• 2 ducks (each about 2 lbs / 1 kg)
• Olive oil

Rosemary and fennel rub

• 30 ml dried rosemary, ground
• 30 ml fennel seeds, ground
• 30 ml coarse salt

1. In a small bowl, combine rosemary, fennel and salt.
2. Set up your grill for rotisserie cooking with a kiss of smoke.
3. Lightly brush ducks with olive oil and sprinkle inside and out with rub.
4. Attach ducks to the spit ; heat grill to medium-high and place a foil pan filled with 750 ml to 1 liter water over the fire.
5. Close the lid and grill for 1 to 1½ hours, basting with olive oil for the last 20 to 30 minutes, until an instant-read thermometer inserted in the thickest part of a thigh registers 165F (74C).
6. Transfer to a cutting board, tent with foil and let rest 5 to 10 minutes before slicing.

BON APPÉTIT