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Whole Duck - rotisserie (frozen - must thaw!)


Whole frozen duck - Ingles
comes with orange sauce packet)
Cooked on the rotisserie

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  • Whole frozen duck - must thaw first (same as a turkey)
  • Pomegranate juice
  • Honey (Orange blossom)



Step 1

Thaw duck in refrigerator the day before. It must be completely thawed!

combine 1/2 cup of Pom. juice with 1/8 cup honey for a baste

Prepare the duck and put on the rotisserie, using twine as needed.

Baste well with the sauce and cook according to weight chart on wrapping.

Prepare side dishes as desired while duck is cooking.

During last 15-20 mins, combine 1/4 Pom. and 1/4 honey and re-baste. This will leave a

crisper skin and seal in the juices. (It will be normal for the skin to be a bit black due to the sugar in the baste)

To avoid the blacking effect, you can use less honey, or use butter for a baste instead of the Pom. Juice. I find the Pom. juice baste to make the duck very mild in taste.


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