STEP 1:
In a shallow dish, whisk together orange juice (reserve zest for chutney), brown sugar, Dale’s marinade, mustard, and garlic until well combined. Add duck, turning to coat. Cover and refrigerate, turning occasionally, for at least 1 hour or up to 6 hours.
STEP 2:
Preheat oven or grill to 375°F (191°C).
STEP 3:
Season the duck on all sides with the Spicelopedia Rajun Cajun with Carolina Reaper. To monitor internal cooking temperatures, insert both probes of the ThermoPro Twin TempSpike 500-ft fWireless Dual-Probe Meat Thermometer into the 2 thickest portions of the duck.
STEP 4:
Truss the duck and mount onto your rotisserie.
STEP 5:
Cook until the Twin TempSpike informs you it has reached 140°F (60°C), or about 50 minutes.
STEP 6:
Increase your oven or grill temperature to 500°F (260°C). Cook until the skin is browned and crisp, or about 3 to 5 minutes. Let stand for 5 minutes.
STEP 7:
To make the chutney, heat oil in a small cast-iron skillet over medium heat. Add onion; cook until soft, about 5 minutes. Stir in blueberries, ketchup, butter, brown sugar, lemon juice, salt, and reserved orange zest; bring to a boil.
STEP 8:
Reduce heat on the chutney to low, and simmer, stirring frequently until the blueberries have burst and the mixture is thick, or about 3 to 4 minutes. Serve on top of the duck.
STEP 9:
Garnish with green onion or parsley and sesame seeds, if desired.
