4 Servings

Cooking time:  1hr


One 4-5 pound duck

1 tablespoon canola oil

¼ vinegar

2 tablespoon Grounded black pepper

1 tablespoon grated lime zest

2 tablespoon butter

1 tablespoon dried thyme


  • Remove any excess skin flaps, exterior fat. Snip several cuts through the skin using scissors for the fat to melt during cooking, but do not pierce the flesh.

  • Combine the marinade ingredients in a bowl and taste it for your reference and add if more ingredients as per your requirement. Like if the salt is less add more salt, if salt is more add some more vinegar.

  • Now tuck the duck into big plastic bag, pour the marinade onto it and seal it tight.

  • And let the marinade rest for 2-3 hours.

  • Remove the duck from plastic bag, tie it to rotisserie rod as per instructions and start grilling until thermometer shows 175 degree when thrust onto inner part of the duck.

  • Serve it hot with lime wedges and any of your favorite sauce.


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