A whole roasted duck doesn’t have to be fussy. With just a few hours’ roasting and hardly any work at all, you can have a juicy bird with crisp skin—the best of both textures. This duck is delicious
INGREDIENTS
2kg whole duck
1 lemon
4 garlic cloves
1 tsp dried thyme
1 tsp garlic granules
2 tsp salt
2 tsp ground black pepper
vegetable oil
INSTRUCTIONS
Score the duck’s skin with a sharp knife diagonally all over, ensuring you don’t cut into flesh. Coat the duck in a little vegetable oil, this will help the seasoning to stick to the skin.
Grate the lemon zest into a bowl then add the garlic granules, dried thyme, salt and pepper. Rub the duck with the seasoning, making sure it’s evenly distributed.
Cut the lemon in half and stuff it inside the cavity, along with the garlic cloves.
At the barbecue:
Prepare the barbecue for indirect heat – approx. 180°C. If using a charcoal barbecue, you need 1/2 Weber Rapidfire Chimney Starter of lit briquettes.
Place a large dip tray between the coals, or for a gas barbecue place the roast rack into the drip tray.
Position the cooking grate then place the duck on the roast rack into the drip tray.
Roast the duck with the lid down for 2 hours until the skin is crips and the core temperature reaches at least 75°C.
Let it rest for 15 minutes before carving.
Enjoy .
