What is Rotisserie Duck?

Rotisserie is a device used to secure meat on site and rotates them over the heat source during cooking. Cooking Rotisserie duck therefore includes the location of the entire duck on the rotisserie rotice to cook it through the heat source. Turn the duck allows all sides of the meat to cook evenly; This is also a good way to release part of the fat from the bird, because the ducks can be quite greasy and unhealthy. Rotisserie duck is generally cooked faster than a duck cooked in other ways and it will be a slimmer and healthier food. Ducks have an oily layer between the skin and meat and cooking Rotisserie duck help melt part of this fat during cooking. It is therefore important to place the drain pelvis under the duck when it cooks, because the dripping grease can hit the heat source and cause flare. A well -muttered drain pelvis prevents fat prudent or heat source to intervene; It is also possible to place potatoes and vegetables in a drain pan to use tasty fat.

Rotisserie duck is placed on a spit, is usually cleaned with water, tapped and then spicy. The spice used may vary significantly depending on the taste of the chef, although simply adding salt and pepper to the skin before cooking often enough to add the taste to the birds. The leather olive oil coating will help him brown during the cooking process.

Once the Rotisserie duck is attached to the spit, it must be placed in a grill or grill or through some type of heat source such as a campfire. Spit will be oriented horizontally through the heat source. Most RotisSeries have an engine that automatically turns the spit; Thimotor S can escape batteries or outside the power supply source. Sometimes spitting is controlled manually, which means someone must tend to rotisserie during cooking to turn the spit manually. This is a generally outdated system because cooking ducks in this way can take an hour or more.