Serve with cauliflower and basmati rice.
Using a small knife, cut orange zest (orange part only) into thin strips about 1.5 to 2 cm wide x 4 cm long (8-10 strips). Set aside with rest of orange, quartered.
Remove excess fat from each end of the duck. Set aside. In a large 30 cm saucepan, bring duck (or chicken) stock to a boil on high, covered. Add duck, breast-side up and cook. As soon as boiling resumes, remove duck from the saucepan using two large forks and allow it to cool. Dry with paper towel.
Season the inside and outside of the duck generously with the ground spices, salt, pepper and garlic. Preheat the barbecue to high. Clean and scrape the grill.
Place a small drip pan between the grill and the burners of the barbecue to catch any fat dripping. Pour beer into the tube of the vertical rotisserie, and then add the soda pop, concentrated orange juice and orange liqueur. Cut a few diagonal incisions into the duck skin, trying not to pierce the meat. Insert a strip of orange zest into each incision, under the skin.
Slide the duck onto the tube of the rotisserie, cavity side down. Handle gently and ensure it is properly inserted. Pull forward gently on legs so the duck stands up. Place the duck standing up in the centre of the grill over the drip pan, and turn off the middle burner so the duck cooks over indirect heat.
Set burners on low 190° C (375° F), and cook covered for approx. 90 minutes or until legs come off easily. (If the duck is browning too quickly, cover it with aluminum foil). Check and move the duck a few times during grilling to make sure it does not burn. Adjust temperature accordingly.
Once cooked, remove duck and place on a plate. Baste with orange juice by squeezing orange quarters over the duck. Cover loosely with aluminum foil and let stand for 15 minutes before cutting. Note: If using a beer can, use an empty 500 ml can. Pour the beer into the can, and then add the soda pop, concentrated orange juice and orange liqueur. Punch two additional holes on the top of the can and continue with the recipe. When using a beer can, it is important that the duck stand up and not fall on its side.
Serve with cauliflower and basmati rice.
Recipe from Domenico Forte, professional chef
Chinon – rouge
Anjou – rouge
Loire wines like Chinon and Anjou have the ideal character and freshness to accompany roast duck à l’orange. The Cabernet Franc most often delivers vegetal and fruit notes.
Feeling adventurous? Try the famous Vin Jaune of the Jura region with this dish. This wine made of the Savagnin grape is a perfect match for spices like cumin and ginger. To fully appreciate this great wine, immerse yourself in its history and learn how it is made before drinking! Serve between 12 and 14°C.
Hélène Dion Sommelier and Wine Columnist
Servez votre vin à 14-15°C
