Rotisserie duck

Instructions

[Dry brine the duck] Rub salt thoroughly on the skin of the duck as well as inside the cavity. Keep it uncovered in the refrigerator for about 24 hours.
After 24 hours, take out the duck from the refrigerator and keep it in the room temperature for about 2 hours.
Keep the duck on a colander or something similar, and pour boiling water over the duck. It will tighten the skin.
Tie up the wings and the legs tightly using a cotton twine.
Pass the rotisserie rod through the cavity of the duck and secure the duck using the screws.
Using the oven in the rotisserie/grill with fan mode at 175 °C and leave it for about 1 hour 15 minutes or until the internal temperature of the duck becomes 75-85 °C. If the rotisserie facility is not there, it can be roasted in the oven.
Keep it out for about 20 minutes before eating.

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