Fullbellyblog's newest toy is a motor operated rotisserie attachment for a Weber charcoal grill.  We wanted to christen the spit with something new, original and delicious: Duck!  The bird marinaded in a mixture of expected Asian ingredients with one unusual addition: Root Beer.  The sweet taste and complex flavorings of the soda complimented the Chinese 5 spice powder and molasses.

Spit Roasted Root Beer Duck

  • 4-5 pound duck
  • 2/3 cup soy sauce
  • 2/3 cup root beer
  • 1/2 cup molasses
  • 2 tablespoons lemon juice
  • 3 cloves minced garlic
  • 1 tablespoon brown sugar
  • 1 tablespoon chinese 5 spice
  • 1 tablespoon red pepper flakes
  • 5 cloves
  • 1 teaspoon pepper
  • sesame oil for basting

Combine all the ingredients in a sauce pan and bring to boil.  Reduce heat to low and simmer for 20 minutes uncovered until the flavors are well combined.Cut off the duck's head and feet and discard.  Pour marinade over entire bird including the cavity.  Cover and refrigerate 24 hours.

Drain duck of marinade and place on a rack over a pan in the fridge, uncovered for another 24 hours to dry.  This will help to ensure crisp skin.



When ready to cook, poke holes in duck's skin all over.  Make sure to puncture the skin but not the flesh.  This will help to drain excessive fat during the roasting but not dry out the meat.



Light your coals and distribute them around a large volume drip pan (there will be lot's of drippings!) so that the grill temp is around 350 degrees F.  Attach your duck to the rotisserie so that it's positioned over the drip pan and cover the grill.



Baste the duck with the sesame mixture every 20 minutes.



A 4.5 lb duck will take about 50 minutes to cook. The internal temperature of the duck should be between 170 and 180 when done.