Place the duck on the rotisserie skewer and secure it with the clips, according to the manufacturer's instructions. Place the duck, breast side up, on a rack over the drip pan. Once enough fat renders off leaving a thin, golden layer of crispy duck skin, move onto the next step. Cooking duck breast at home: Duck meat tastes best when cooked slowly. Heat the flat plate of the bbq. Let stand for 5 minutes, loosely covered with a piece of aluminum foil. Scald the duck with 1 litre of boiling water by resting on a wire tray over the sink and slowly pouring over the bird. If your bbq has a lid keep it closed as much as possible until the duck legs are evenly browned, crispy and fully. Cut across the breadth and length of the body in shallow diagonal incisions, cutting through the skin but not the fat beneath it.
When the bbq starts to smoke, cook the duck legs skin side up over an indirect medium heat. If you are basting with a marinade, do it thoroughly after one hour. Season the duck with salt and pepper. Turn the breasts, add the butter and swirl the pan, then cook for 5 mins until the meat is browned all over (the meat should feel soft but spring back slightly when pressed); Finish cooking on direct heat with open cover, meat side down, for approximately 2 minutes or until it reaches an internal temperature of 58°c (137°f). Flip and cook for an additional hour. Attach the skewer to the rotisserie assembly and turn it on. If your rotisserie does not have settings for medium or high, set the grill for about 350 degrees f. You’ll take the duck out of the fridge to warm up a bit before cooking it, much like a steak. Baste the duck with its own juices from the bottom of the pan and flip the duck every 30 minutes as it continues to roast. Place the duck on the rotisserie skewer and secure it with the clips, according to the manufacturer's instructions.
