Crispy Raspberry Duck on Rotisserie (French Twist!) | La Cornue Rotisserie Flamberge

Duck so Crispy it SHATTERS! We're making INSANELY CRISPY DUCK on a rotisserie (the BEST way to cook duck!) with a DELICIOUS Raspberry Port Sauce inspired by a French recipe from Lyon (with a twist for the rotisserie). 🇫🇷 But wait, there's more! In the tray below, we're roasting flavor-packed baby vegetables in luscious Duck fat for the perfect side dish. This recipe is EASY to follow and will IMPRESS EVERYONE at your table! ‍
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/ @bonne.soiree
The rotisserie reigns supreme for cooking duck (and many other birds!) for a few reasons. First, the continuous rotation ensures even cooking, leading to juicy meat throughout. Second, the dripping fat allows for that coveted crispy skin we all love. For duck, with its higher fat content, this is especially beneficial. The drippings themselves become flavorful and can be used to baste the bird or cook delicious vegetables underneath, adding another layer of flavor to your entire dish.
Ingredients:
For the Duck:
1 whole duck (2.3 kg / 5 pounds)
Sea salt
Course black pepper
For the Raspberry Port Sauce:
Juice and zest of 2 large oranges
60 ml (¼ cup) Port wine
50 g (¼ cup) sugar
3.75 ml (¾ teaspoon) ground cinnamon
1.25 ml (¼ teaspoon) ground nutmeg
2 cups (475 ml) fresh raspberries
2 tablespoons (28 g) unsalted butter
For the Rotisserie Vegetables:
8 baby turnips, quartered (about 320 g)
1 garlic scape, sliced
340 g (¾ pound) baby carrots, peeled
Salt
Freshly ground black pepper#duck #rotisserie #crispyduck #raspberry #portsauce #frenchfood #lyon #goatstew #vegetables #flamberge #lacornue

[@TheTwinkletoad]

Looks good, what rotisserie is that in your home? I've never seen one like that. I've never tried duck, I've always wanted to.

[@Bonne.Soiree]

La Cornue Flamberge Rotisserie. Thanks . Duck on Rotisserie is amazing