Hubby got one of those Ron Popeil rotisseries for Christmas, and has been trying it out. Sunday’s offering was a duck, and I don’t understand what went wrong.
He bought a 5 lb. frozen Culver duck from the local Harris-Teeter, which is the closest thing we have in our town to an upscale grocery store. He thawed it in the refrigerator, and prepared it by injecting it with some of that liquid pre-mixed cajun seasoning. Then he rubbed the outside of it with his own mixture of dried seasonings, put it in the rotisserie, Set It and Forgot It, using the recommended time for cooking duck in the manual. Then he called my mom, and invited her to come have lunch with us after church.
He baked sweet potatoes, sauteed some mixed veggies in butter and garlic, made coleslaw, and I made deviled eggs. When mom got here, we settled down to what we hoped would be a tasty lunch. The sides were delicious, but the duck was awful. It was very moist (from the injection), but the texture was like pliable rubber, and the taste was indescribably bad. The dogs and cats had a feast.
Later, my mom said she had talked to my nephew, who is a good cook, and he told her that duck should be roasted for a very long time at a low temperature. Is that what we did wrong? Was the rotisserie a mistake? What should we do if we fix it again?