Beer Can Whole Duck and Tacos
- Preparation : 15 minutes
- Cooking : 120 minutes
- Portions : 6
- 1 Brome Lake whole duck
- 1 can red ale
- 125 ml (1/2 cup) water
- 60 ml (1⁄4 cup) bulk Mexican chili spice
- 60 ml (1⁄4 cup) bulk steak spice
- 60 ml (1⁄4 cup) bulk Cajun spice
- 60 ml (1⁄4 cup) salt
- Small tortillas
- Your favourite brand of salsa
- Spicy mayo (combine mayo and Sriracha sauce to taste)
- Cooked corn kernels
- Fresh coriander
Combine the dry rub ingredients in a bowl and set aside.
Rinse the duck under cold water, inside and out. Pat dry.
Pour half of the beer can + 1/2 cup of water into a small baking tray. Place the beer can upright on the tray. Set aside.
Place the duck on a work surface. Coat the duck with the dry rub, starting on the inside and then on the outside.
Sit the duck on top of the can. Splay the legs of the duck to make it more stable (tripod position).
Cook on the barbecue over indirect heat at +/- 400 °F (or in the oven at 375 °F) for 2 hours, basting occasionally.
Remove the duck from the barbecue.
*Cook the duck to an internal temperature of 82 °C (180 °F).
Cover with aluminum foil and let stand for 15 minutes before slicing.
Stuff the tacos with thin slices of duck.
Add a few corn kernels and fresh coriander.
Add salsa and/or spicy mayo.
Recipe developed by Mélanie Marchand
in collaboration with LecarnetdeMC.ca
(photo credit Audrey McMahon)