braai the duck, I used a combination of both direct and indirect
cooking on a kettle braai. Cooking the duck this way, results in
extremely moist meat and crispy skin that is not too fatty. It does take a bit longer than a chicken, so ensure enough red wine is available.
Firstly, poke holes in the duck skin with a knife such that fat will easily drain as it is cooked.
To prepare the braai, place the drip tray in the center of the coal grid and stack coals around it. Light the fire and let the coals reach proper temperature (about 30min).
Now that coals are ready, pour some water into the drip tray (this will steam the duck) and place potatoes in.
The potatoes will be steamed and cooked in the duck juices.
Now, I firstly grilled the duck directly over the coals on both sides for about 7 minutes a side to get skin nice and brown.
Next, place the duck over the drip tray and close the lid of the braai. Let it cook for about an hour without peaking.
Now lift the lid and turn the duck on its other side and cook for another 30 minutes with the lid closed. The duck should now be about ready, but to get extra crispy skin, I let it grill directly over the coals for another 15 minutes.
The duck is a fatty bird and the aim here is to grill off most of the fat beneath the skin, so that you are left with crispy skin and meat. I made some cuts in the skin where I saw pockets of fat remaining to drain and leave skin crispy.
The strawberry sauce:
in a saucepan with olive oil, add soya sauce and orange juice and
spring onion. Bring ingredients to boil and stir until a jam like
texture. Remove from heat and serve with duck.
with permission of SuperNBE.
To visit SuperNBE’s blog, click here.