rotisserie duck


Rotisserie is something  that I’ve attempted only a few times at home, and not with great success.

My little table oven was limited to 5 lbs., but it really struggled to keep even 4 lbs. turning. I had to wrap that duck with twine for it to stay on that spit and turn. Not surprisingly, that rotisserie oven didn't survive long.

What I did wasn't as fancy as the recipe below. I trussed up my duck and let that little table oven struggle to get it cooked. Pekins are slightly over its 5-lbs. weight-limit. They have a longer and thinner body than chickens of the same weight. I got it done eventually . As you can see in Pic2, I even basted a few times. But I don't really have anything nice to show for this particular kitcheneering adventure.


This is what you need for 4 servings:


  • 4-5 lb. Pekin duck
  • S&P, spices
  • thyme and rosemary fresh
    or 2 tbsp. dried


  • 1½ pounds new potatoes, halved
  • S&P


  • Juice of 1 lime (rind saved to stuff the bird)
  •  3 tbsp. honey
  • 1 tsp. minced fresh thyme
  • ½ tsp. minced fresh rosemary


Optional: dry brine the duck:

Stuff, truss, and skewer the duck:

Prepare the oven:

Prep the potatoes:

Prep the glaze:

Cook the duck and the potatoes:

Apply the glaze:

Finish the duck and potatoes:


Pic2+3: my rotisserie duck