23
2
whole star anise
1
tablespoon black peppercorns
1
whole duck (3½ to 4 pounds)
1. Mix all of the marinade ingredients together in a small mixing bowl. Put
the duck in a 2-gallon sealable plastic bag and pour the marinade over
the duck. Seal and refrigerate for a minimum of 2 hours, up to 4 hours.
2. Once the duck has marinated, remove and allow any excess marinade
to drain off. 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 marinated duck* well with butcher’s
twine and then fit onto the spit. Secure well with the skewers.
3. 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.
4. 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. The 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.
5. Using the rotisserie grip, remove the duck from the oven. Allow to rest
for at least 5 to 10 minutes before carving.
*Do not discard the marinade. Put into a small saucepan and bring to a
boil over medium-high heat. Let sauce boil for 5 minutes and then
reduce heat to maintain a simmer. Allow to simmer for about 30
minutes – it should thicken to a glaze-like consistency. Brush over
cooked duck, or serve along side the sliced duck.
Note:
Scoring and pricking the duck skin releases the fat, resulting in a
delicious, crispy duck.
Nutritional information per serving (based on 6 servings):
Calories 160 (33% from fat) • carb. 6g • pro. 21g • fat 6g • sat. fat 2g
• chol. 78mg • sod. 817mg • calc. 13mg • fiber 0g
Middle Eastern Leg of Lamb with
Yogurt-Tahini Sauce
It seems as though Middle Eastern spices were created to go with lamb;
this recipe will definitely show you why! Leftover lamb is great sliced for
sandwiches and spread with the Yogurt-Tahini Sauce.
Makes 8 to 10 servings
Marinade:
1
teaspoon cumin seeds
1
teaspoon coriander seeds
3
cinnamon sticks, halved
1½
teaspoons kosher salt, plus more for sprinkling
½
teaspoon freshly ground black pepper, plus more for
sprinkling
4
garlic cloves
4
sprigs oregano, leaves only
½
teaspoon cayenne pepper
¼
cup olive oil
1
boneless leg of lamb, (2½ to 3 pounds)
Yogurt-Tahini Sauce:
1
cup plain yogurt, whole or reduced fat
1
tablespoon tahini
½
teaspoon fresh lemon juice
½
teaspoon kosher salt
¼
teaspoon ground cumin
Pita bread, toasted and kept warm for serving
1. Prepare the marinade for the lamb: Put the cumin and coriander seeds
in a small, dry skillet over medium heat. Cook until seeds are just
toasted and fragrant. Remove. Put the toasted seeds in a Cuisinart
®
Spice Grinder or Chopper along with the cinnamon sticks, salt, pepper,
