Beer Can Duck
The best duck you will ever taste cooked on a BBQ sat on top of half a can of beer!
Ingredients
- 1 whole duck giblets discarded, skin around the neck trimmed
- 1 tablespoon kosher salt or 2 teaspoons fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 330ml beer can of your choice ½ full
Instructions
Season the duck:
- Unwrap the duck, remove everything from the cavity, and pat dry with paper towels. Trim the neck skin just below the nub of the neck left on the duck. Prick the duck skin all over with a paring knife, so the fat can escape. Poke through the skin, but not into the meat. Sprinkle the duck with the salt and pepper, inside and out. (If you have the time, refrigerate uncovered, overnight to 48 hours, for a dry brining effect.)
Sit the duck on the beer can:
- Spray the beer can with a fine coat of cooking spray. (This will make it easier to pull the can out of the duck when it is done cooking.) Set the partially full can of beer on a cutting board, and lower the cavity of the duck onto the can.
Cook the duck:
- Carefully transfer the duck to the indirect heat part of the barbecue. Close the lid and cook until the duck reaches 185°F in the thickest part of the thigh and leg, about 2 hours for a 2kg duck.
Carve and serve:
- Transfer the duck and can to a clean cutting board, then lift the duck off of the can and set the duck on the cutting board. Let the duck rest for fifteen minutes, then carve and serve.