Rotisserie Duck With Drip Pan New Potatoes

1. 1

   Slash duck skin in a diamond pattern, being careful not to cut flesh. Season with salt and pepper, inside and out. Put the duck on a rack over a pan and refrigerate, uncovered overnight, or up to 48 hours.

2. 2

   Remove duck from the refrigerator 2 hours before cooking. Juice the lime, reserving lime juice for the glaze. Put lime halves and a handful of thyme and rosemary inside cavity. Fold the wingtips back underneath the wings, then truss the duck after watching Michael Ruhlman's hysterical trussing video.

3. 3

   Turn outer two burners on, place drip pan over the middle unlit burner, and heat grill to 400u00b0F. Place skewered duck on the rotisserie and turn heat down to 350F.

4. 4

   Halve the new potatoes and toss with 2 teaspoons kosher salt.

5. 5

   Mix reserved lime juice, honey, minced thyme and rosemary.

6. 6

   After duck has cooked for 45 minutes, add potatoes to the drip pan under the duck. When the temperature in the thigh reaches 155u00b0F (after about 1 1/2 hours), brush it with the glaze and increase heat to high until skin is crispy and potatoes are brown, about 5 minutes. Remove from the grill, and pour over remaining glaze. Let rest 10 minutes before carving.

* Per serving · 4 servings · Values may vary.