Ingredients
- Whole duck
- Salt
- Pepper
- Paprika
- Olive Oil
- Chicken stock
Equipment
- Liberty Meat Ager
- Gas Barbecue (ideally with a rear burner and at least 3 main burners)
- Meat thermometer
- Beer Can Roaster
Preparation
- Prep duck crown by removing the legs and drying thoroughly with paper.
- Pierce an “S” hook through one end of the duck.
- Set humidity of meat ager to 60-85 and temperature to 2-4°C.
- Hang duck crown in an aging fridge, making sure it does not touch anything while hanging. Drippings may occur during the first few days. Dry-age duck for 10-14 days.
- Remove duck from ager and season with oil, salt, pepper and paprika.
Grilling
- Preheat the grill to medium-low heat (175°C–190°C) using just the rear burner and burners 1 and 4 or 1 and 3 of the main cooking area (depending on whether you have 4 or 3 burners respectively).
- While the grill is pre-heating, add chicken stock to the beer can roaster (about two-thirds full) and place the duck onto the roaster.
- Once the grill has reached desired temperature, place the duck in front of the rear burner and in the middle of the 2 lit main burners and leave for around 30 minutes with the hood closed.
- After 40 minutes, turn the duck around and close the lid. Leave for another 30 minutes or until the center of the duck reads 49-52°C. Leave longer if you wish more more doneness.
- Let it rest until the internal temperature reaches between 54-60°C. Carve and serve.
Tips
- Put a tray below the duck on the roaster to collect the fat drippings.
- Surround the duck with vegetables like sweet potatoes and broccoli during the roasting process. The vegetables will end up cooking in duck fat.
- Besides chicken stock, you can use other liquids like beer.