So far we’ve covered pork, lamb, and game. It’s time to call a fowl. Duck is the name of the game today. The photo of the raw duck is what happens when a bunch of chefs and wine people get together for a Memorial Day cook-out. Notice in the raw photo how a rotisserie is attached to a barbecue grill, a nice feature, indeed. The sticky, lacquered quacker is from my oven rotisserie. Either way you spit it, the thick fat layer of the duck will self-baste the bird, and I would even go so far as to place a pan of par-cooked spuds underneath it to absorb the duck fat drippings as they finish roasting.
Spit-roast duck on a barbecue by Michael Clark and friends
Orange-lacquered, spit-roasted duck
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