FIVE-SPICE DUCK

Five-Spice Duck image

Provided by Food Network

Time 2h47m

Yield 4 servings

Number Of Ingredients 12

4 teaspoons fennel seeds
1 cinnamon stick, broken up
6 whole star anise
1 teaspoon Szechwan peppercorns or 1/2 teaspoon cardamom seeds
1/2 teaspoon whole cloves
1 dried chipotle pepper, stem and seeds removed
1 tablespoon peeled and grated fresh ginger
1 tablespoon minced garlic
1/2 cup brown sugar
3 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 ducks, about 5 pounds each, cavities cleaned, excess fat trimmed, rinsed and patted dry

Steps:

To make the five-spice rub, put the fennel, cinnamon, star anise, Szechwan peppercorns (or cardamom), cloves, and chipotle pepper in a small pan over medium heat and toast for a few minutes until aromatic, shaking the pan. Let cool, then grind the toasted spices in a spice mill or clean coffee grinder. Transfer the ground spices to a bowl. Add the ginger, garlic, brown sugar, salt, and pepper. Stir to combine well.
Pat spice rub generously all over the skin of the ducks, place them on a rack over a roasting pan, and refrigerate them, uncovered, for at least 2 hours, or, preferably overnight.
Preheat a grill.
When you are ready to cook the ducks, place them on a rotisserie over a grill with a drip pan set directly under the ducks. Keep the fire fairly low to avoid flare ups. Cook the ducks until the juices run clear and an instant read thermometer inserted into the thigh reads 175 degrees F, about 2 to 2 1/2 hours. Remove the ducks from the rotisserie and carve them into breast and leg-thigh portions.