Rotisserie Smoked Duck

5 lbs. duck cleaned and dried

FOR THE FILL
1 minced shallot
1 lemon sliced
2 sprigs of thyme
2 sprigs of rosemary

FOR THE RUB
4 tbsp hot sauce
1 tsp Chinese 5 spice
1 tsp white pepper
1 tsp salt

1. Preheat pellet grill to 350F/175C
2. Cut a crisscross pattern into the breast of the duck, slicing only the skin and fat not the flesh
3. Stuff the cavity of the duck with the filling then tie legs together and tie wings down to breasts
4. Combine seasonings in a bowl and rub the duck down with hot sauce then sprinkle seasoning over entire bird
5. Secure the bottom fork to the rotis rod and slide the duck until its firmly in the bottom fork. Secure in place with top fork
6. Add a drip pan to the grill and place the rotis in the motor and handle in the bracket
7. Let the duck cook unbothered for 1 hour then check the internal temp
8. Once the duck has reached an internal temp of 160F/71C remove and rest for 15 minutes
9. Break down the duck like you would a chicken and enjoy