android apple arrow cart-big-outline cart-full check chef-hat circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Serves: 6

Roasted Duck with Lemon and Thyme

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

Ingredients

Roasted  Duck With  Lemon And  Thyme 346X318
  • 2kg whole duck
  • 1 lemon
  • 4 garlic cloves
  • 1 tsp dried thyme
  • 1 tsp garlic granules
  • 2 tsp salt
  • 2 tsp ground black pepper
  • vegetable oil

Instructions

    Challenge yourself with this amazing recipe for roasted duck.

    In the kitchen:
    • Score the duck's skin with a sharp knife diagonally all over, ensuring you don't cut into flesh. Coat the duck in a little vegetable oil, this will help the seasoning to stick to the skin.
    • Grate the lemon zest into a bowl then add the garlic granules, dried thyme, salt and pepper. Rub the duck with the seasoning, making sure it's evenly distributed.
    • Cut the lemon in half and stuff it inside the cavity, along with the garlic cloves.
    At the barbecue:
    • Prepare the barbecue for indirect heat - approx. 180°C. If using a charcoal barbecue, you need 1/2 Weber Rapidfire Chimney Starter of lit briquettes. 
    • Place a large dip tray between the coals, or for a gas barbecue place the roast rack into the drip tray.
    • Position the cooking grate then place the duck on the roast rack into the drip tray.
    • Roast the duck with the lid down for 2 hours until the skin is  crips and the core temperature reaches at least 75°C.
    • Let it rest for 15 minutes before carving. 

    Tip: Use the juices and fats collected in the drip tray under the duck to roast some potatoes or vegetables.

Ingredients
Instructions

What do you need?

Recommended Tools