Peking Duck on Barbecue

Ingredients

• 1 x 3kg (6lb) whole duck
• 4 tbsp brown sugar
• 6 tbsp hoisin
• 2 tbsp five spice powder
• 2 tbsp course salt
• 1 tbsp black pepper
• 6 garlic cloves, smashed
• 6 spring onions (scallions)
• 3 x thumb sized pieces of ginger, smashed
• 125ml (1/2 cup) dark Chinese rice vinegar
• 250ml (1 cup) maltose
• 250ml (1 cup) honey

Steps

1. Start by cutting off the wing tips to neaten the duck up. It is easiest to do this by slicing or cutting right through the wing joint.
2. Carefully run your finger between the skin and meat all over the duck to separate the meat and skin which will help produce a crispier skin. Using plastic kitchen gloves will make this process easier.
3. On the underside of the duck, I use a chopstick to separate the meat and skin. If doing this be very careful not to tear the skin. If you do, it will still be good.
4. Mix the hoisin sauce, brown sugar, five spice, salt and pepper together in a mixing bowl to make a paste. I used a pestle and mortar which isn’t necessary. I just had it to hand and used it.
5. Rub the paste inside the cavity of the duck. Use it all! Then stuff the duck with the garlic, ginger and spring onions (scallions). This step is important. The paste is salty and it will brine the meat from the inside out.
6. Using a wooden skewer, sew the end of the duck so that the stuffing inside stays in the duck.
7. Next bring enough water to a boil in a large pot to cover the duck. Add the maltose, honey and vinegar.
8. Add the duck to the pot of flavoured liquid. Let it soak in this liquid for two to three minutes. This will tighten the skin and help colour and make the skin extra crispy when cooked on your barbecue.
9. As you take the duck out of the hot liquid, you can also pour a few more ladlefuls of the the liquid over the duck to ensure every part of the skin has had a good soak. Be sure to reserve about 250ml (1 cup) of the cooking water to use to spray the duck as it cooks.
10. Pat the duck dry with a paper towel and then let it sit in the fridge, uncovered on a wire rack to dry some more and marinate overnight or up to three days.
11. Build an indirect fire on your barbecue. If using a ceramic barbecue, you can simply light it up and use the heat deflector that comes with it. If using a kettle barbecue like a Weber, light a full chimney starter with lumpwood charcoal.
12. Once burning, place a drip tray in the centre of your barbecue and pour the charcoal, in equal amounts on both sides of the drip tray. Close the lid and bring the heat up to 175°C/350°f which will be your cooking heat for the whole of the cook. See notes below for information and getting to that heat and retaining the heat.
13. Smoke the duck over indirect heat at 175°C/350°F for about 30 minutes. Spray the duck all over with the reserved cooking liquid and repeat every 15 minutes until the duck has reached an internal temperature of 80°c/175°f. The total cooking time will be about 60 to 90 minutes.
14. When cooked through, let the duck rest for about 10 minutes before slicing. Slice the meat into thin slices ensuring each piece has a piece of crispy skin on it.
15. Serve with Peking duck pancakes, sliced cucumber and spring onions (scallions)