Tandoori Spatchcocked Duck - Duck
Serve with Peking duck pancakes, cucumber and yoghurt for a twist on Peking duck pancakes.
- 1 Luv-a-Duck fresh duck
- 1/2 jar Sharwoods Tandoori paste
- 2 tablespoons natural yoghurt
- Juice of 1 lemon
- Salt and pepper
- Cut off the neck and the wings at the 2nd joint.
- With a pair of kitchen scissors, starting at the neck end cut away the backbone on either side of the bone, cutting through the rib bones as you go. You may need to use a knife if you have difficulty with the scissors.
- With the skin sides facing you, open the duck and press down hard on the skin. You may hear some more rib bones breaking. You want it to be as flat as possible, as this will reduce the cooking time.
- Combine the paste and the yoghurt and 1/2 the lemon juice with the salt and pepper and using gloves coat both sides of the duck. Make sure you get into all the crevices.
- Leave to marinade for a minimum of 1 hour, overnight if possible.
- Heat the BBQ and reduce the heat to low.
- Place the duck skin side down on either the flat plat or the char grill.
- Close the lid and cook for approx 15 to 20 mins then turn the duck over and baste the top using a pastry brush with the remaining marinade.
- Again cook for about 15-20 mins keeping an eye on the char grill for any flames, which can be put out using a spray bottle of water.
- Turn again and baste with marinade. The duck should take approx 1 hour to 1 hour 15 mins depending on the size.
- To test if cooked either use a kitchen temperature probe or pull away the leg using a pair of tongs.
- Leave to rest for 15 mins and squeeze the remaining lemon juice over the duck before serving.