You will need
2 – 2.5 kg frozen or fresh duck
Ina Paarman’s Chicken Spice
1 onion roughly chopped
1 x 100 g Ina Paarman’s Poultry Stuffing Mix
3 T (45 ml) butter, olive oil or duck fat
1 cup (250 ml) boiling water
If using the duck liver, chop finely and sauté in the butter used for the stuffing, before adding the Stuffing Mix and the boiling water. Season with a little of our Chilli & Garlic Seasoning.
Cooking Duck in a kettle braai:
Prepare duck as above, freeze giblets for another use.
Make a medium fire, move the coals to the sides and place a foil pan filled with 3 cups of water on the bottom grid, surround it with coals.
Place duck, breast up, directly over the pan with water to prevent flare-ups as duck renders a lot of fat.
Cover with lid. Check every 20 – 30 minutes and add coals as needed.
Remove the duck in good time from the freezer and defrost. Remove giblets (if packed with the duck, refer to Ina’s Tip for using the liver). Empty Stuffing Mix into a medium bowl. Add butter and boiling water. Stir and leave to stand for 5 minutes.
Place the rest of the giblets into a roasting pan and add 3 cups of warm water. Add a roughly chopped onion for flavour.
Adjust the oven rack one shelf below the middle. Preheat oven to 180°C. Season the bird with Chicken Spice. Spoon the stuffing into the cavity. Prick the skin all over with a skewer. Truss (tie up) the legs with string to keep a neat shape. Cut off the wing tips at the ‘elbow’ joints and add to the onion and giblets. Place the bird, breast side up, on a roasting rack placed in or over the roasting pan with the giblets and water. Roast open for 1 ¾ – 2 hours until brown and crispy.
Leave the duck to rest, lightly covered with foil. Pour the duck fat into a heatproof jar and refrigerate. It is great for roasting potatoes, for another meal, click here for Roast Potatoes Cooked From Frozen.
Spoon out the stuffing, fillet off the breasts and cut each into 3 or 4 portions across the grain. Cut away the leg / thigh portions and the wings. Serve with Sweet Chilli Chutney.