What's the weirdest thing you put on a rotisserie?


 
SPG and marmalade would be my choice.
I am considering a duck or possibly a goose for Thanksgiving week guests.

Walmart has $20 ducks and $65 geese.
I might check out our local hippy store butcher and go with him if he is reasonable rather than an injected Walmart bird.
 
I am considering a duck or possibly a goose for Thanksgiving week guests.
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In my experience, duck is better. You might want to cook more than one.

If anyone considering it has not cooked a farm-raised duck before, know that they have a thick layer of fat; very different from lean wild duck. Look into methods for dealing with the fat. I like to make many little slits throughout the skin with a paring knife (hold the knife almost parallel with the skin to avoid punching through the meat) to let the fat drip out during the cook. Some folks dunk the duck in boiling water ahead of the cook to melt some out.
 
SAVE THE RENDERED FAT FOR CONFIT! That stuff is gold! Duck fat is a fabulous frying medium. My grandmother preferred her popcorn popped in goose fat, didn’t snap my cap but, she loved it!
 
WB Zipf said:
I love duck, I smoke it but I haven’t found a rub/ recipe that I like. What do you use?
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AndyK's salt, pepper, garlic and marmalade sounds like a great rub.

I started out using this Weber recipe almost 15 years ago and it's what got me hooked on duck, but I've used a different recipe almost every time I make duck just to experiment. https://www.weber.com/US/en/recipes/poultry/hoisin-barbecued-duck/weber-2020.html

Chris in Louisiana's tip regarding the fat is also 100% accurate.
 
It's been ages since I've had a duck. Used to go to a Lithuanian place by Marquette Park that served the best roast duck with a sauerkraut stuffing.
 
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