00:00I'm John Barker aka your grandma's favorite pitmaster aka Terry's least favorite pitmaster
00:06and today on the skull and mortar kitchen we're gonna cook a duck and we're gonna do a rotisserie
00:10style. Step one guys we're gonna take a skewer and we're just gonna kind of poke some holes in
00:25the skin it doesn't have to be a whole lot just a little bit to kind of help the salt
00:29permeate
00:29that fat layer and allow some of the fat moisture to escape as it's kind of breaking down. Now for
00:35our dry mine we're gonna go with some salt first we're gonna give it a heavy coating of salt. Guys
00:40don't be bashful throw that white powder around like you were George Young in 1980. Now guys we're
00:47gonna amplify that umami and we're gonna do that with some MSG we're just gonna give it a light
00:51coating MSG we're not gonna get too crazy. Once you've done that it's time to flip your duck over
00:56and we're gonna do the exact same thing over again. Now you'll notice here too I did put this
01:01on a baking rack because I didn't want this duck sitting in its juices it was it was uh before
01:06dry
01:06brining all night right so I put the rack up here to kind of create some separation and allow the
01:11air
01:11to fully circulate around the duck as well. Now that we got this thing laying on its back spread eagle
01:16like Terry's mom primed and ready to go we're gonna throw it back in the refrigerator where we're
01:21gonna let it sit overnight. Now we're gonna hop outside and we're gonna get our grill going you
01:28can literally do this with any grill with a rotisserie attachment right. Get your grill up
01:34to 300 degrees let it heat up and then we're gonna hop back inside and finish prepping. So we've already
01:39wiped off our duck just the excess salt and MSG and we're gonna cut these little gimpy parts of
01:44the wings off because they're probably just gonna burn anyway right. Next we're gonna go ahead and cut
01:50this neck flap off it really serves no real purpose. So we're gonna go and get rid of that
01:54it's just gonna burn and then we're gonna clean up here around the orifice you know what I'm saying?
02:00Now Terry could take a cue and clean up around his orifice because the man smells like crap. Now I
02:05also don't need the little turkey tail so we're gonna get rid of it too it's just cartilage there's
02:09no real meat here just chop that bad boy off and go about your business. Now my initial plan was
02:15to
02:16use the turbo trusser in the rotisserie process but it's not gonna work. I do have
02:20the trusser on here and I'm gonna hit this with some skull and mortar OG rub.
02:24Now I've already sprayed this with spray oil just to help it stick a little bit
02:28and this is really gonna just add a depth of flavor to the skin right. You don't
02:33have to do the extra rub but you do have to awkwardly flip your duck on the
02:39surface so that you look as awkward as possible when you make a video right.
02:43That's the the whole point to look as professional as possible and why not look
02:49dumb while you're doing that.
02:56So the problem with the trusser here is while it does hold the duck together
03:00great you can't put the skewers on this rotisserie through around the fixture
03:07there at the end. So I tried every way I could think of and then I got rid of it
03:11so then I thought maybe I could just use the pins there to hold the entire duck
03:16but that's not going to work either.
03:19So now in my final attempt to avoid going to the store and getting butchers twine I
03:24do go ahead and short skewer this thing together. It feels like it's stuck pretty
03:27well between that and the skewers on the rotisserie so I'm gonna go ahead and throw
03:31it on my grill. Now I got this thing up to 300 degrees inside. I do have the
03:37outside burners only turned on. The inside I do not have turned on because I don't
03:41want to burn the duck right?
03:47Now right here I turn on the rotisserie quickly to find out that the grates are
03:50going to scrape like a dummy I left the grates on there and I didn't even think
03:54about that so I'm gonna go ahead and pull the grates off throw them off to the
03:57side no big deal and I'll have plenty of clearance. Now as you'll notice my skewer is
04:02coming loose already so this is not gonna turn out well. So now that I got the
04:09grates adjusted I like the way everything's rotating I'm feeling a
04:12little better about it so I'm gonna go ahead and let it go but I already know
04:15looking at it that these skewers are gonna be a problem and I'm gonna end up
04:18having to go to the store get some butcher twine. Now that we've got that taken
04:23care of our duck is at 140 degrees so we're gonna go ahead and get to work on the
04:27glaze. Now it did come with a orange glaze we're gonna go ahead and use that
04:33as a base but I do want to up the orange flavor so I'm gonna throw a little orange
04:37preserves in here as well because again I don't want to go overboard with the
04:41sweet so I'm not gonna dump a bunch of extra sugar in here but I do want a
04:44strong sweet and a nice citrus pop now that our glaze is ready this duck is
04:53really starting to look premium it's got some great color you can literally just
04:57see the juices dripping man I cannot wait to get a bite of this but again we got
05:02a glaze so we're just gonna brush that on the rotisserie makes it really easy and
05:09we want to give that a chance to set and then we're gonna keep layering that glaze
05:12on there but again you want to be careful you don't want to do this too soon and
05:15you don't want to do it over direct heat because you don't want to burn your glaze
05:20now I did do two rotations of glaze on here before it hit our internal
05:25temperature of 185 degrees which is what I was looking for but I didn't like the
05:30way the skin felt I did feel like it was a little soft so I decided to go ahead and
05:33hit it with this torch
05:53guys our duck is finally done you saw we did it on the monument grill with the
05:58rotisserie attachment it took about two to two and a half hours to cook it we tried
06:02to keep it as close to a 300 degree ambient temperature as possible we hit
06:06it with a little bit of that skull and mortar og rub we glazed it with the orange
06:11glaze that we made out of the glaze that came with the duck and we added some
06:15apricot preserves into it to really make it pop and we threw a little bit of that
06:20extra spice seasoning to give it a tiny bit of kick and when we pulled it out we
06:24just toasted the skin a little bit with our searzall attachment on the blowtorch
06:29this thing is looking killer my guys there's only one thing really left to do
06:34right that glaze is good I'll tell you that right now
06:43all right let's get a piece of this breast look at this thing look how juicy it is
06:48it's so succulent you can literally see the juice coming right out of it
07:00it is so tender it is so moist it's like the ultimate chicken thigh it's like everything good
07:07about a chicken thigh and then some guys step your game up dude get wild don't be afraid of the
07:16don't
07:16be afraid of the duck you know let your nuts hang on some duck if you like this video if
07:25you learned
07:25something skull and mortar.com skull and mortar everywhere hit a subscribe hit a like leave a
07:31comment help us out all that stuff is free i'll see you guys next week i would suppose with a
07:38brand
07:42new video i can't try it to not i just i just put it in my mouth sultry like with
07:49my tongue that's it
07:50that's the end of it so after we get you looking dope as possible in your skull and mortar t
07:55-shirt
07:55we got to get to the cooking we might as well get that food tasting fly as possible with your
08:00beach bum
08:00barbecue rub made exclusively by skull and mortar it's award-winning it's going to take your food from
08:06the top to from the bottom to the top and after we sauce you up we might as well rub
08:13you up my friends
08:14with that skull and mortar rub that's right don't be a pervert we're not talking about that kind of
08:19rub up my friend we're talking about the rub that you put on your meat again come on dude have
08:25some
08:26class put this on your chicken your pork your beef your fish it doesn't matter you can put it on
08:32anything
08:32if you can find something you can't put it on shoot me a dm because you'll literally blow my own
08:37mind
08:38check it out now at skullandmortar.com
