Crispy Beer-Roasted Duck With Orange Sauce
Grill/Smoker • Game
Cook time: 2 hours 15 mins
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Ingredients
- 1 (6-lb) duck
- 1 small orange, quartered
- 5 or 6 thyme sprigs
- 2 rosemary sprigs
- 1 sage sprig
- 2 cups boiling Smoked IPA
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- Gressingham Orange Sauce
- Zest and juice of 1 one large orange or two small oranges
- 150ml of pineapple juice
- ½ a chilli, finely chopped
- 1 tablespoon of white sugar
- 1 teaspoon of corn flour mixed with water to make a paste
- 4 orange segments
- 1 table spoon of flat leaf parsley roughly chopped
Directions
- Preheat Grill to 425°F.
- Cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out. Season cavity with salt and pepper, then fill cavity with orange, thyme, rosemary, and sage. Tie legs together with kitchen string. Fold neck skin under body, then put duck, breast side up, on a rack in a 13- by 9- by 3-inch roasting pan and pour hot beer over duck (to tighten skin). Pour out any beer from cavity into pan.
- .
- Roast duck, breast side up, 45 minutes, then remove from grill. Turn duck over and roast 45 minutes more. Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2¼ hours) or an internal temp of 170F.
- Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving.
- Orange Sauce
- Place the oranges, pineapple juice, chilli and sugar in a pan.
- Bring to the boil and reduce by a third.
- Stir in the corn flour.
- Simmer for 5 minutes until the mixture thickens.
- Mix in the parsley.
- Serve with your cooked duck, garnish with orange segments.
