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Serves: 6

Roast Duck with Apple and Prune Stuffing

Prep Time
15 min.
Cooking Time
2 h
Method
Indirect
Prep Time
15 min.
Cooking Time
2 h
Method
Indirect

Ingredients

Roast  Duck Low 346X318
  • 3.5 kg duck
  • 2-3 cooking apples
  • 100g stoned prunes
  • Salt and pepper
  • Kitchen string

Instructions

    In the kitchen:

  • 01
    Rub the duck inside and out with salt and pepper.
  • 02
    Peel and dice the cooking apples.
  • 03
    Stuff the duck well with prunes and apple. Tie with kitchen string.
  • 04
    Place the duck on the ­rotisserie spit and secure with the forks.
  • At the barbecue:

  • 01
    Prepare the barbecue for indirect medium heat of around 180°C. Fit the spit in the motor on the barbecue. To collect the dripping fat, take a drip pan, fill it with water, and place it on the Flavorizer bars of your gas barbecue or on the coal grate between the lit briquettes on your charcoal barbecue.
    Prepare the barbecue for medium heat of around 180°C. Fit the spit in the motor on the barbecue. To collect the dripping fat, take a drip pan, fill it with water, and place it on the Flavorizer bars of your gas barbecue or on the coal grate between the lit briquettes on your charcoal barbecue.
  • 02
    Cook the duck for 1.5 - 2 hours. The duck is ready when the internal temperature has reached 75°C.
  • 03
    Remove the drip pan after 1 hour on the barbecue and strain the liquid into a saucepan.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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