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 leeks into 5cm lengths and peeling a red onion and cutting into wedges. Scatter onto a large roasting tray and sit a 2kg duck on to the vegetables. Push half an onion, half an orange, and some fresh parsley & sage into the cavity. Prick the skin on the breast meat all over then rub the bird with sea salt. Place on grill rack and cook for 30 minutes, with the lid down, until the fat is beginning to render.
Bring the lid down again and continue to roast for a further 1½ hours by which time the duck should be cooked through and the vegetables colouring and tender. Cover loosely with foil and rest the bird in a warm place – or on the Kamado Joe with the lid up – for 10-15 minutes before carving. Add boiling water to the roasting tray and scrape together all the meat residues into a dark sauce to dress the sliced meat. Serve immediately on hot plates!
May we at The Hungry Ones take this opportunity to wish you all a very happy grilling/smoking/eating festive season and a happy, healthy 2017