GLAZED BARBECUED DUCK

Ingredients

• 4 lb (2 kg) frozen whole duck, thawed or fresh whole duck
• 1 orange, quartered
• 1 cup fresh cilantro
• 4 slices fresh ginger, 1/4 inch thick
• 1 cinnamon stick, broken
• 1 tsp fennel seed
• 4 whole cloves
• 1/4 cup hoisin sauce
• 1 tbsp black bean sauce
• 1/2 tsp Sriracha sauce

Directions

1. Remove neck and giblets from duck cavity; discard or reserve for another use. Prick duck breast all over with a fork. Fill a stockpot with enough water to submerge duck. Bring to a boil. Carefully submerge duck, breast side down, in boiling water, adding additional boiling water if necessary to cover duck. Reduce heat and simmer for 20 minutes. If duck floats, weigh it down using a plate. Remove from heat.
2. Preheat natural gas barbecue on high heat for 10 - 15 minutes.
3. Meanwhile, remove duck from water and pat dry. Stuff cavity of duck with orange, cilantro, ginger, cinnamon stick, fennel seed and cloves. Tuck wings under duck and tie legs together using butcher’s twine. Place duck, breast side up, on a rack in a shallow roasting pan.
4. To prepare glaze, combine hoisin sauce, black bean sauce and Sriracha sauce. Brush some glaze over duck; set aside remaining glaze to baste duck.
5. Turn barbecue control down to medium heat or to a setting that maintains a temperature of about 350°F. If using a dual burner barbecue, it may be necessary to adjust the control to low heat or off on the side where duck is to be roasted. On a triple burner barbecue, turn centre burner off for best results. Place pan on barbecue grid. With lid down, roast duck, basting every 10 minutes with remaining glaze, for 30 minutes. Rotate pan and continue roasting with lid down until a meat thermometer inserted into duck registers 180°F, about 20 - 30 minutes. Transfer duck to a platter and cover with foil. Let stand for 15 minutes before carving. Cut off and discard butcher’s twine. Carve duck.