WHAT’S COOKING: Rotisserie duck with rhubarb and cherries

A chef in South Africa has shared a detailed recipe for rotisserie duck with rhubarb and cherries, sparking a discussion on cooking preferences and regional variations in preparing duck. The chef, who goes by Tony, describes the process of roasting a whole duck using a rotisserie method within a large air fryer oven. He emphasizes the importance of choosing whether to serve the duck medium rare or well done, noting that while Western fine dining often favors medium rare, other regions such as Asia and certain European countries prefer it fully cooked. The chef explains that in Asian cuisines, duck is typically prepared well done, resulting in tender meat with a crisp exterior. This contrasts with the traditional preference in parts of Europe, including the Czech Republic, Poland, Germany, Denmark, and Romania, where duck is commonly roasted until fully cooked. Even in France, he notes, there are methods such as confit that produce well-done duck. However, the chef acknowledges that personal taste plays a role, as he personally prefers well-done duck and finds medium rare unappealing. In preparation for the dish, the chef outlines several steps necessary to achieve the desired outcome. He mentions the necessity of pricking the duck multiple times to allow fat to drain into a drip tray, preventing a greasy oven floor. He also highlights the importance of using a drip tray during the roasting process. The chef uses only salt as a seasoning, expressing a distaste for heavily spiced dishes such as those involving Chinese five spice. For the accompanying sauce, the chef combines fresh rhubarb and cherries with chicken stock, a splash of Frangelico, Port, and shiraz conserve. He describes the ingredients as a sweet-and-sour combination, adding a unique flavor profile to the dish. The rhubarb and cherries are sourced from Woolies, a supermarket chain, although the chef notes that they were expensive, leading him to limit his purchases there. The recipe includes specific quantities and instructions for both the duck and the sauce. The chef recommends using a strong skewer to puncture the duck, focusing on areas with more fat. He advises against tearing the bird apart and suggests salting the skin and interior before attaching the bird to a rotisserie rod. The final dish is intended to serve two, though the chef acknowledges that the amount of meat may be insufficient for more people. This recipe reflects a blend of culinary traditions and personal preferences, offering readers a glimpse into the diverse ways in which duck can be prepared and enjoyed. The chef's approach underscores the subjective nature of food preparation, highlighting the balance between tradition and individual taste.