In Ireland, it is only during Christmas period that you can find duck or goose for sale, once a year produce! With the new bbq smoker stove, eager to test the possibility of making vertically hanged roast duck like in Hong Kong, much better than doing that in the oven as there will be oil splashing around.
Roast duck 掛爐鴨 Roast duck 掛爐鴨 Roast duck 掛爐鴨 Roast duck 掛爐鴨
1. Remove excessive fat on the duck (worry will catch fire in the bbq), pour boiling water on the skin to shrink and sterilize it.
2. Season duck, inside and under the skin, with mixture of salt, 5 spices powder, Garam Masala, brown sugar and rice wine.
3. Brush a mixture of vinegar and honey on the skin, dry in the fridge for at least a day.
4. Burn charcoal in bbq, rake to form a circle, place a deep bowl with hot water at the bottom to catch dripping fat. Hang the duck on the lid and roast at 200˚C for around 40 minutes, the skin should be deep brown.
5. Rest in warm oven to be sure to cook through to the middle.
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