Barbecuing Duck

WHOLE DUCK
Pre heat BBQ to 200C.
Place duck on a rack to allow the fat to drain into a roasting tray (to catch the juices). Season with salt and pepper.
Place in the coolest part of the BBQ for about 45 mins per kilo (turn off some of the gas jets).
Allow to rest for about 20 mins before jointing and serving.
There will be quite a bit of fat in the bottom of the roasting tray (this is good) - you can use this fat to cook your potatoes on the flat plate.

DUCK BREAST
Using a sharp knife, score the skin evenly about four or five times.
Heat the flat plate of the BBQ.
Season the duck breast with salt and pepper.
When the plate is hot, place the breasts skin side down and cook for 3 - 4 minutes until the skin begins to brown.
Turn over and cook for 10 - 12 minutes depending on the size, until the meat is cooked to your liking. Turn over and crisp the skin for a minute.
When cooked, allow to rest for a few minutes before slicing.

DUCK LEGS
Heat the flat plate of the BBQ.
Season with salt and pepper and cook skin side down for about 5 mins then turn over & continue to cook, turning two or three times for approx 30 - 40 mins depending on their size.

Barbecued Duck Accompaniments:

Grill fresh or dried figs cut half on a lightly oiled grill plate. Sprinkle over a little almond liqueur and honey.

Combine mango, tomato, chives, red onion and cucumber with a splash of olive oil and lemon juice.

Grilled asparagus with lemon.

*When barbecuing duck - don't let too much fat drip on the coals as it will cause flames to flare up.