Spit roast duck on the FUSION or HUB
Spit Roast Duck
Barbeque: FUSION or HUB
Preparation time: 15 minutes (+24 hours brining time)
Cooking time: 2 – 2 ¼ hour
For the duck
1 x 2.5 kg Whole fresh duck
½ cup Fresh thyme sprigs
40 ml Extra virgin olive oil
20 ml Soy sauce
1 tsp Sweet Spanish smoked paprika
Salt flakes and freshly ground black pepper to taste
Start a day ahead to brine the duck.
Mix the salt and 10 litres of water in a clean container and stir until dissolved. Completely submerge the duck in the brining solution, cover and refrigerate for 9 hours or overnight. Remove the duck from the brine and submerge in cold water for 1 hour, changing the water at 15 minute intervals. Dry the duck well with kitchen paper.
Combine together the olive oil, soy, paprika and seasoning. Brush all over the outside of the duck and fill the inside cavity with the fresh thyme sprigs. Tie the wings down close to the body with butchers string and place onto the rotisserie rod, securing with two Cliplock forks.
Ignite the Everdure by Heston Blumenthal FUSION or HUB as per the manufacturer’s instructions. Prepare an even layer of charcoal long enough and wide enough to accommodate the size of the duck. Place the rod onto the FUSION or HUB at the highest position (level 3) and turn on the power.
Keep an even amount of charcoal underneath and cook until the centre of the breast reaches a temperature of 65°C. Now move the charcoal away from the breast side and make a mound directly underneath the legs. Cook until the inside leg joints reach a temperature of 75°C.
To crisp up the skin further, stoke up the charcoal with a metal shovel (stir to nudge off the layer of white ash), move the duck to a lower position, closer to the heat and allow to turn for several minutes, or until it turns crisp. Remove the duck and rest for at least 30 minutes before carving.
To carve the duck, remove the legs by slicing down where they meet the breast and splaying them outwards to expose the joint, which you can then separate.
Remove the breast by running a sharp knife deeply into the flesh along one side of the centre bone that extends the length of the bird, making a deep vertical cut. Then cut horizontally through the flesh at the bottom of the breast until the horizontal cut meets the vertical, separating the breast from the ribcage. Repeat the procedure on the other side of the centre bone. The breasts can then be laid cut-side down on the chopping board and sliced.
Season with salt and freshly ground black pepper.
CREDIT: Executive Chef for Everdure by Heston Blumenthal - Bart Beek