Rotisserie Duck With Orange Sauce on a Big Green Egg: 5 Secrets to Crispy Duck

[@BehindTheFoodTV]

I hope you loved this video! If you did, make sure you check out " *3 Secrets to Making Tough Lamb Chops Tender* " (kzbin.info/www/bejne/ZnPWppqpirqfitk) and these other videos from my Secrets to Great BBQ Playlist: *3 Secrets to The Perfect Grilled Steak! Wagyu Cowboy Ribeye from Snake River Farms* kzbin.info/www/bejne/pZTSf5pvhb2NebM *4 Secrets to Amazing Grilled Chicken on Your Smoker* kzbin.info/www/bejne/gYHFoGaofNWDrtk *3 Secrets to Juicy Tender Grilled Pork Chops Every Time* kzbin.info/www/bejne/gYqUZZZ9fbtnb7M

[@tonylenton8385]

OMG! That duck looked superb. I’ll have to try it. Thanks.

[@BehindTheFoodTV]

It really was! Please come back and let me know how you like it!

[@MeatyMike]

love a good duck! its all about the crispy skin- knocked it out of the park! nicely done.

[@BehindTheFoodTV]

Thanks, Mike!

[@roostertailspice2482]

I usually don't care for this stuff but that looks freaking amazing. What a finish.

[@BehindTheFoodTV]

Thanks, Roostertail! It was almost as much fun to make as it was to eat!

[@preachwins1500]

Well done. Loved the video.

[@BehindTheFoodTV]

Thank you! That video is so old - I'm thinking about doing an updated video - maybe a Chinese style duck.....ok now I'm hungry. Anyway thanks for watching! -Al

[@jtam70]

I'm just watching one video at a time... can't decide what to make first... everything looks amazing!!

[@BehindTheFoodTV]

That's a hard decision, Jimmy! What's your favorite so far? -Al

[@jtam70]

@@BehindTheFoodTV Al, the lamb (chops / shoulder)... will try to make it this weekend! :) but that duck!! Nice!! LOL

[@BehindTheFoodTV]

@@jtam70 You're going to love the lamb! But you're right - this duck was SO GOOD! Happy grilling!

[@denistran7400]

Cute video. Thats what cooking is all about!

[@BehindTheFoodTV]

Thanks so much Denis!

[@LoLo-dh9pi]

This duck is wonderful....... congrats.

[@BehindTheFoodTV]

Thank you! It really did turn out delicious! I appreciate you watching and taking the time to comment. -Al

[@victorbenner539]

Howdy Al. This is from a few years ago, before i knew about you. I like what you did in this video. I've been wanting to finally do duck and I have decided im going to use this as the blue print with just a few tweaks. #1 - Im going to add some Italian herbs to the potatoes. #2 - I'm going to add some butter sautéed mushrooms to the potatoes. I'll do the rotisserie in my Webber kettle with the Cajun Bandit Rotisserie. Ill let you know how it turns out. Have a great day.

[@BehindTheFoodTV]

You're going to love it Victor!!!

[@syedj007]

Great tips. Greetings from Chicago

[@BehindTheFoodTV]

Thanks, Syed! I lived in River North until 2013. Say hi to my town (and my Bears) for me! Thanks for watching - and welcome to the EMV family!

[@syedj007]

You got and be safe

[@DadIncredible]

I’ve done rotisserie duck twice and I’ve been doing it all wrong! Thanks for sharing the secrets. Awesome!

[@BehindTheFoodTV]

Thanks! I was afraid you might be mad I used cider instead of beer lol.......

[@rackets001]

Followed this step by step a few weeks ago as a 'dry run' for Thanksgiving to see if it was any good (my first duck ever). We have a Weber kettle with an after market rotisserie ring attachment (Onlyfire brand, also has a removable pizza door 😉). I was skeptical about the orange glaze, but HOLY COW it was AWESOME!! We'll be doing it again this week for Thanksgiving to take as an extra protein at our family meal! Thanks for the video!

[@BehindTheFoodTV]

AWESOME Z Mac! Good luck on Thursday - and happy Thanksgiving!

[@LagomEats]

Wow. This is absolute genius. I LOVE how you did a wet brine AND a dry brine on the duck. I am sure that duck was SUPER juicy! It definitely looked juicy and OMG that skin!! And the orange glaze. Just wow! And then when you threw the potatoes under the duck so they could get coated in the fat. I was seriously sitting here the whole time drooling mouth open. I really want that JoeTisserie. We have a traeger, but we are really wanting a big green egg now...you have just so many cool gadgets! I love it! I am definitely getting a duck and trying this out!

[@BehindTheFoodTV]

I’m so glad it made you hungry - it’s fair payback for your enticing videos!!!! Seriously, get a Big Green Egg. You will LOVE IT!

[@centaur6ify]

Looks very tasty, and a great weekend meal. Also ya got me thinking a cordless thermometer and meat shears might be a good investment

[@BehindTheFoodTV]

Yes, yes, and YES! I'm partnered with MEATER now so you can save 10% on their wireless thermometers (the best in the business IMO) using link emv4.me/meater

[@rayadelic4327]

OML I will try for Easter!

[@BehindTheFoodTV]

Enjoy! And hoppy Easter! Did you see my Easter ham video from a few weeks ago?

[@MrMorganca]

Another excellent video with some great tips! Wireless temperature probes?!?! Say whaaaaa?!?!?!?

[@BehindTheFoodTV]

I know right? They are from Meater. You should get them when you get your JoeTisserie!

[@TheZudes]

Duck looks delicious!

[@BehindTheFoodTV]

Thanks, Zudes! Here's a special tip just for you - on the Big JoeTisserie you can fit two 5-6lb ducks on the spit so you can feed a family the size of yours!

[@TheZudes]

@@BehindTheFoodTV :) :) :)

[@georgiatenantadvocategroup2822]

Looks delicious. I absolutely MUST do this one!❤

[@BehindTheFoodTV]

yes you do!

[@PigAndBeef]

That looked phenomenal! I need to get a Joetisserie for my Kamado Joe so I can try this. Also, congrats on reaching 500 subscribers!

[@BehindTheFoodTV]

Thanks! I am so happy with the JoeTisserie - you won’t regret it! And 500 is so exciting! Thanks for your support!

[@jimsmith2101]

I never had duck before so I tried my first duck like this it was unbelievable

[@BehindTheFoodTV]

Awesome!

[@9929kingfish]

I trust this guy.

[@BehindTheFoodTV]

Thanks!

[@lawrencesterne1980]

About how long does it cook, watt what temperature? Thanks

[@diverchris6831]

Hello, Would it be possible for you to make a video for this duck and potato recipe without using a rotisserie for us people without one. Thank you in advance

[@aayushs.taehyung4631]

Adopt me please...😂😂 I'll be the best big bro to your daughter.❤️❤️ That duck looks the best. Also...your channel name is the most savage ever.

[@BehindTheFoodTV]

Welcome to the family Aayush! And “savage” is the beat word I’ve heard all week! Thanks for watching!

[@benni605]

First of all thank you for posting, great video! Would you mind trying a "Rotisserie Peking Duck"? Probably you have already tried and can share your method / recipe! Thanks a lot :)

[@BehindTheFoodTV]

Hi Ben that’s a GREAT IDEA! I will put it on the list!!!

[@donnajohnson9324]

Yummy 👍🍗

[@BehindTheFoodTV]

Well said, Donna! Thanks for watching!

[@SmokinJazzBbq]

Wow just wow!!! This is a awesome recipe brotha! I have never had duck like yours. Only peeking duck from the Chinese Restuarant. Yours got the perfect color and flavor! Not to mention how juicy and plump it looks. Great job overall brotha! Cheers and keepbbqing!!!

[@BehindTheFoodTV]

Thanks so much man! You gotta try this!

[@TheForsakenOutcast]

i got a question on the brine. can you add cranberries(fresh whole ones) to it?

[@BehindTheFoodTV]

Hi Eric and thanks for watching! I’ve never tried adding cranberries (or any berries for that matter). I would worry a little about discoloration from the cranberries, but if that doesn’t bother you it would probably be delicious! Please come back and let me know if you try it!

[@TheForsakenOutcast]

@@BehindTheFoodTV i will let you know

[@TheForsakenOutcast]

i tried it and had to change the bine a bit but it turned out every good and was very taste

[@BehindTheFoodTV]

Awesome, Eric! Could you taste the cranberry in the cooked duck?

[@TheForsakenOutcast]

@@BehindTheFoodTV sadly no i guess didnt use enough

[@greggw2gs]

WOW just ordered my Joetisseri and Meater and have a 6lb duck! Did you need to add any charcoal during the cook?

[@BehindTheFoodTV]

That’s awesome! I did not have to add charcoal. The BGE is super efficient, and I always stack the charcoal to the top of the bin because anything that doesn’t burn I can just use for the next cook. Enjoy your cook and please come back and let me k ow how it turns out!

[@greggw2gs]

@@BehindTheFoodTV Duck came out perfect last night! Thank you! The Ambient Temp on the MEATER was much lower than the Temp on my BGE the entire cook which messed with me. I checked the MEATER in my oven later and it is accurate. Have you noticed this and if so how do you go about your cooks now? Do you use Ambient or the BGE temps? Thanks again!

[@BehindTheFoodTV]

Hey Gregg. I only use the done thermometer to get an idea of how warm the grill is before hooking up my more accurate thermometers. Not only is it less accurate, but it’s also measuring the temperature in a different place than where your food is. That being said it should only be off by 25F or so. If it’s a wider swing than that you might want to calibrate it. Let me know if you need some tips on how to calibrate. -Al

[@BehindTheFoodTV]

Oh - I almost forgot. Really glad you nailed that duck cook!

[@RitaPardede]

Eat More Vegans, your roast chicken looks good I'm sure it's not disappointed and your equipment always uses sophisticated equipment 👏. keep the spirit do not forget to take care of your health. 🙏 greetings Horas

[@BehindTheFoodTV]

Thanks, Rita! You could definitely do this with a chicken as well!

[@venomlily1651]

Love your motto . Eat more vegans . Perfect . Also love the recipe . I'm definitely going to use it .

[@BehindTheFoodTV]

Thanks! When you get it you get it, right? Please come back and let me know how much you love it after you make it!

[@rexseven93]

Is there a probe temperature in the breast and thigh that you look for?

[@BehindTheFoodTV]

Hi Rex - thanks for watching and asking! Generally you want 175°F/79°C in the thigh and 165°F/74°C in the breast - but when you're doing rotisserie cooking you're guaranteed an even cook - so you can get away with measuring only the breast and know that the whole duck will be done. I hope that helps! -Al

[@cooksdigest891]

What size is your Egg?

[@BehindTheFoodTV]

The one is used in this video is an XL. I also have a large I use for smaller cooks. What are you cooking on?

[@cooksdigest891]

@@BehindTheFoodTV I'm using a large Egg. I've got the LetzQ rotisserie which is almost the same as the Joetisserie. I liked your stack at the side thing for coal, just not a lot of space for that in the large egg.

[@BehindTheFoodTV]

@@cooksdigest891 I use a large BGE upstairs for small family cooks. Here are the products for the Large - the work well for creating 2-zone cooking. www.kickashbasket.com/Large-BGE_c_47.html?AffId=15 (affiliate link - thanks for supporting the channel if you decide to try them)

[@BehindTheFoodTV]

@@cooksdigest891 also, use code EMV10 for a discount if you do decide to get them.

[@rayadelic4327]

Oh my lord

[@BehindTheFoodTV]

Well said Ray!

[@bigboricua4573]

I've always said that fat is flavor, but never heard it called as liquid gold 🤣🤣

[@BehindTheFoodTV]

Duck fat is DA BOMB! Thanks for watching!

[@bigboricua4573]

@@BehindTheFoodTV How many hours did you give it in the fridge resting with salt after you took it out of the brine?

[@BehindTheFoodTV]

@@bigboricua4573 I think this one was about 3 hours. I would say you could go as long as 12, but definitely should be at least 2 to get this effect. Are you going to try it?

[@bigboricua4573]

@@BehindTheFoodTV I'm about to put it back in the fridge with salt so it can rest, cooking it in a few hours today. Doing it in my Ronco rotisserie because we're not allowed to have grills or smokers in my apartment complex. Hopefully it turns out good. Thanks for your response

[@BehindTheFoodTV]

Good luck! My FIL has a Ronco rotisserie and everything he makes on it comes out great! Good luck - please come back and let me know how it turns out!!!!

[@jeffhawkins4419]

Looks great but greasy

[@BehindTheFoodTV]

Hey Jeff. Duck is always going to be a fatty meat - but this method brings the greasiness down about as far as possible. And what's left....is delicious! Thanks for watching! -Al

[@micmousebg]

Vegan diet? Poor ducks, that means they were starved. Dicks are omnivore. The diet of ducks generally includes: - Aquatic plants, seeds, and grains - Small fish, fish eggs, and amphibians - Insects, worms, snails, and other small invertebrates - Crustaceans like crayfish and shrimp

[@BehindTheFoodTV]

Those are different ducks. Those are Internet troll ducks. The delicious ones that everyone loves are / were vegans.

[@micmousebg]

@@BehindTheFoodTV Haha, your comment is really funny! I'm not even offended or angry - and you shouldn't be! :)

[@JamesShisiah]

Eating more vegans daily🤣

[@francinecorry633]

Wet brining a wasted effort, no need for that Try Steven Raichlen`s Asian rotisserie some time and you`ll see what I mean.Good looking bird though,can`t hardly believe you're daughter or any kid likes duck.LOL