Updated: 11/28/2017 4:06 PM | Print Story |  Email

Rotisserie Duck from FireLake Grill House and Cocktail Bar

FireLake Grill House and Cocktail Bar inside Radisson Blu Mall of America celebrate the holidays in style. Their Executive Chef, Dinesh Jayawardena, stopped by to share the process for making rotisserie duck.
 
Related links:
 
This holiday season, receive a $20 gift card for every $100 in FireLake gift cards purchased. Learn more.
 
Wild Acres Rotisserie Duck 
Ash Roasted Garnet Yam, Grilled Broccolini, Fig Rosemary Sauce
From Dinesh Jayawardena, Executive Chef, FireLake Grill House and Cockail Bar, Radisson Blu Mall of America
 
Plate up
½ Wild Acres Rotisserie Duck
1ea Ash Roasted Red Garnet Yam
5oz Grilled Broccolini
2oz Fig Rosemary Sauce
Sea salt
Cracked Toasted Black Pepper
 
Brining Duck
Brining is a pretreatment in which the turkey is placed in a salt water solution known as brine. This produces a moist and well-seasoned bird. Normally, meat loses about 30 percent of its weight during cooking, but if you brine the meat first, you can reduce the moisture loss by as little as 15 percent. Additionally, brining enhances juiciness. The muscle fibers absorb the flavored liquid during the brining period. Some of this liquid will get lost during cooking, but since the meat is in a sense juicier at the start of cooking, it ends up much juicier and flavorful. 
 
Ingredients:
3ea Duck
2 gallons cold water
1 cup kosher salt 
½ cup granulated sugar
4 bay leaves
6 sprigs of fresh thyme
5ea orange squeeze with skin
2ea lemon squeeze with skin
8ea Cardamom pod, crushed
1 tbsps Black whole pepper corn
 
Method:
Begin brining 120 hours (5 days) prior to cooking duck. Use a fresh duck completely thawed. Wash bird completely, removing giblets and neck. In a large stockpot, dissolve 1 cup kosher salt or 2 cups table salt in 2 gallons cold water. Add sugar, and stir until completely dissolved. Add bay leaves, thyme, orange, lemon, cardamom pod, whole black pepper. Place duck down in plastic container. Add brine mixture and place in bottom of refrigerator. Chill 4 days. NOTE: If desired, cut chill time in half by doubling all ingredients except water. Remove duck from brine, rinse well inside and out under cold running water. Completely dry bird using kitchen or paper towels. This step allows skin to become crisp during roasting. 
 
Smoking & Roistering Duck
After drying out the duck smoke in apple wood in pit smoker 21/2 hours to 3 hours at 120F degree.
Finish up in rotisserie oven, cook up medium rare.
 
Fig Rosemary Sauce
2c Shallot diced
2tbs Soft butter
2c Brandy
4c Dry fig – cut in to half
1qt Chicken stock
1½c Sherry wine vinegar
½tsp Finley chopped Rosemary
3ea Orange – Zest 
4tsp Cardamom powder 
Salt to taste
Pepper to taste
 
Method:
Sautee Shallots and butter, until caramelized
Add brandy and figs to above mixture, evaporate alcohol
Add chicken stock and sherry wine vinegar, cook to medium consistency
Add remaining ingredients, season with salt and pepper
Let cool room temperature 
 
 
Ash Roasted Red Garnet Yam
 
2ea Red Garnet Yam
Kosher Salt flecks to taste
Pepper to taste
 
Method:
Place Skin on Yams in Hot Charcoal Ash 
Cook until centers are soft, while the skin will be crispy
Slice to ½ inch thick and serve aside the Rotisserie Duck