Ingredients:
- 1 duck
- 1/4 cup soy sauce
- 6 long bacon rashers
- 1 onion
- 3 spring onions
- 1/4 cup red wine vinegar
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cloves garlic
Method:
- Combine all of the ingredients and soak the duck in the mixture overnight.
- Take the duck out of the mixture and wrap it in bacon.
Attaching it to the spit:
- You’ll need a skewer, 2 chicken prongs, butchers string and toothpicks
- Pass the skewer through the duck trying to keep the load as balanced on the skewer as you can.
- Insert one chicken prong through either side of the duck and lock it in tight
- If you’re having trouble securing the bacon to the duck, use butcher’s string and toothpicks.
Cooking time:
Many things will affect your cooking time, however, allow around 3 hours to be on the safe side. If it’s ready a little earlier, you can always push the charcoal to the side and raise the duck to the top of the spit roaster so it stays warm but doesn’t actually keep cooking. Use a cooking thermometer to test the internal temperature and once it gets to 75 degrees, you know it’s cooked.
