Other
£6 Whole Duck on the BBQ - Easy "Takeaway" Duck at home!
Duck on the BBQ is a bit of an underrated cook. The fat renders beautifully over indirect heat, basting the meat as it goes. Picked this one up for £6 - not bad for something a bit different. The key with duck is rendering that fat properly. Start with the skin side down and let it crisp up slowly. You'll be rewarded with incredibly tender meat and crackling skin.
Ingredients
- - 1 whole duck (mine was ~£6, Morrisons)
- - Fine salt (for dry brine, ~1½–2 tsp)
- - Glaze: 3 tbsp light soy, 2 tbsp rice vinegar, 2 tbsp honey
- - Mini wraps (or pancakes), hoisin sauce, spring onions (finely sliced)
- - Method
- - Dry brine (3 hrs): Pat duck dry, lightly salt all over (and cavity). Chill uncovered.
- - Glaze: Mix soy + rice vinegar + honey.
- - Crisp: Move to a 240°C oven for 10 min to blister the skin.
- - Rest: 10 min, then carve.
- - Serve: Warm wraps, hoisin, sliced spring onion. Load up and enjoy.
Method
- 1. Trim any excess fat and remove the rind if present.
- 2. Preheat your smoker to 160°C (320°F).
- 3. Place the meat on the smoker and cook at 160°C for approximately 3 hours.
- 4. When the bark has set and the meat stalls (around 70°C internal), wrap in foil or butcher paper.
- 5. Continue cooking until the internal temperature reaches 70°C (158°F).
- 6. Rest the meat for at least 1 hour before slicing or pulling.
- 7. Slice against the grain and serve immediately.
