This was insanely good!! Smoking duck is truly incredible. The spices and smokiness infuse beautifully into the meat. The fat renders out while cooking, which makes ridiculously crisp and delicious skin.
Yesterday a friend said to me she loves duck but only ever eats it in a Chinese restaurant. A whole roasted duck doesn’t have to be fussy at all, dry rub it with spices and smoked it on the BBQ or even roast it in the oven for a couple of hours, and you have the richest, beautiful Sunday. Lunch centrepiece!
Shoutout to @djbbq for this insane recipe and @fieldandflower for this beautiful farmed duck.
1. Toast spices, except chill powder in pan for 30 secs
Ingredients
Instructions
2. Bash spices together with chilli powder and salt
3. Prick duck with a fork, rub spices all over the duck
4. Marinate for 3 hours or overnight if you have time
5. Put the can of cherry coke inside the duck's butt (ha), so it's standing up with the legs on the bottom and wings on top
6. Place drip tray inside BBQ on the indirect side. Temp of BBQ needs to be 170°C
7. Replenish wood chips every 45 mins and check if new coals needed
8. Cook 2-3 hours depending on the size of duck or until dark golden and cooked through, pierce with a knife to check juices run clear, internal temp should be 180°C
9. Rest 15-20 mins then remove can
10. Carve up and enjoy!