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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.
  • 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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