Whole Rotisserie Duck with Blueberry Chutney
Last updated Mar 26, 2024
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Whole Rotisserie Duck with Blueberry Chutney
Serves: 4
Total: 80M
Prep: 30M
Cook: 50M
5.0
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Recipe Preparation
Duck:
- 1 duck, whole
- 1 large orange, zested and juiced (need at least ½ cup juice)
- 2 tbsp dark brown sugar3 tbsp Spicelopedia Rajun Cajun with Carolina Reaper
- 1½ tsp Dale’s marinade
- 1 tsp Koops honey mustard
- 2 cloves garlic, minced
- 2 tbsp olive oil
Chutney:
- 1 tbsp olive oil
- 1/2 cup red onion, minced
- 2 cups blueberries, fresh or frozen
- 1/2 cup ketchup
- 4 tbsp butter
- 1 tbsp dark brown sugar
- 1 tbsp fresh lemon juice
- 1/4 tsp kosher salt
Garnish:
- Green onion, minced
- Sesame seeds, toasted
Step Description
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.
2
Preheat oven or grill to 375°F (191°C).
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 TP962 Twin TempSpike 500-ft fWireless Dual-Probe Meat Thermometer into the 2 thickest portions of the duck.
4
Truss the duck and mount onto your rotisserie.
5
Cook until the Twin TempSpike informs you it has reached 140°F (60°C), or about 50 minutes.
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.
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.
8
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.
9
Garnish with green onion or parsley and sesame seeds, if desired.
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