22
5. Adjust the rack to position 1 and place the baking pan on top of it. Fit
the spit into the oven and set to the Chicken setting on the Rotisserie
function at 400°F for 60 minutes.
6. Cook the chicken for the allotted time, or until the juices run clear when
the thigh is pierced (internal temperature should be 165˚F in the breast
and 170˚F in the thigh. It may take more or less time depending on the
size of the chicken).
7. Using the rotisserie grip, remove the chicken from the oven. Allow to
rest for at least 5 to 10 minutes before carving.
Nutritional information per serving (based on 6 servings):
Calories 210 (42% from fat) • carb. 8g • pro. 23g • fat 10g • sat. fat 2g
• chol. 80mg • sod. 668mg • calc. 28mg • fiber 1g
Roasted Simple Duck
The rotisserie makes for a simple, easy way to roast a whole duck,
ensuring a crispy exterior and juicy meat.
Makes 4 to 6 servings
1
whole duck (3½ to 4 pounds), wings removed
1
tablespoon olive oil
1½
teaspoons kosher salt
½
teaspoon freshly ground black pepper
1. Coat the duck with the olive oil, and then rub with the salt and pepper.
Score the breasts in a crosshatch manner, cutting through the skin and
fat, but not into the flesh. Prick the duck all over with the tip of a paring
knife. Truss the duck well with butcher’s twine and then fit onto the
spit. Secure well with the skewers.
2. Adjust the rack to position 1 and place the baking pan on top of it. Fit
the spit into the oven and set to the Duck setting on the Rotisserie
function at 325°F for 90 minutes.
3. After 40 minutes of cooking, open the door of the oven and while the
duck is turning, carefully prick the duck all over with the tip of a paring
knife. Close the door and let the duck finish cooking for the allotted
time, or until the juices run clear when the thigh is pierced (internal
temperature should be 165˚F in the breast and 170˚F in the thigh. It may
take more or less time depending on the size of the duck).
4. Using the rotisserie grip, remove the duck from the oven. Allow to rest
for at least 5 to 10 minutes before carving.
NOTE:
Scoring and pricking the duck releases the fat (renderings), result-
ing in the crispiest skin.
Nutritional information per serving (based on 6 servings):
Calories 157 (49% from fat) • carb. 1g • pro. 18g • fat 8g • sat. fat 3g
• chol. 78mg • sod. 645mg • calc. 12mg • fiber 0g
Ginger Glazed Duck
This recipe is a nod to the traditional Asian flavors that are common when
preparing duck.
Makes 4 to 6 servings
Marinade:
1
cup chicken broth, low sodium
½
cup soy sauce, reduced sodium
1
1-inch piece fresh ginger, peeled and thinly sliced
2
garlic cloves, thinly sliced
1
tablespoon light brown sugar
