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Posted by on 21 Dec 2016 in Featured, Kamado Joe, Meat |

Roast Duck & Roasted Vegetables

Roast Duck & Roasted Vegetables

Getting into the festive frame of mind I decided to make a duckilicious roast on Kamado Joe  – and with vegetables roasting around the bird in all that lovely duck fat, writes Sandra Tate… This is a perfect example of one dish/pot cooking with the duck generating fat and the vegetables taking that up to colour beautifully and become rich with duck/smoky Kamado Joe flavour. Very little preparation is needed, I like to scrub the vegetables rather than peel them, and all are left quite chunky. Fill the Kamado Joe to the air holes with charcoal, light and open vents to get it up and running before putting the heat deflector at the low level with grill rack at normal level. Establish a constant 180°C-190°C roasting temperature by setting the top and bottom vents. A duck of this size will feed 4-6 depending on appetite, it is after all very rich. Allow at least one of each vegetable/person as a rough guide. Begin by trimming and cutting 4 young...

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