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- 2–3 kg duck
- Salt and pepper
- 3 star anise
- 3 cinnamon sticks
- 8 halved, pitted plums
- 1 red onion
- 250 ml chicken stock
- 250 ml red wine
Ingredients
Recipe
- Prepare the Kamado BONO grill for indirect cooking: light the coals, set up the two-zone system with deflectors, place the stainless steel grates, and wait until the temperature reaches 140°C. Close the top and bottom vents to maintain an even temperature.
- Trim any excess fat from the duck, and prick the skin with a toothpick. Make several shallow cuts in the skin over the breast area without cutting into the meat. Rub the duck with salt and pepper. Place it on a chicken stand or roasting rack.
- Put the stand into a roasting tray to catch the duck fat, and place the tray on the grill grates. Cook indirectly at 140°C for about 90 minutes. Save some of the rendered fat, as it will be used later for roasting potatoes. In a separate baking dish, combine plums, star anise, cinnamon, onion, pour in wine and stock, then place the duck on top. Continue cooking indirectly at the same temperature for another 120 minutes. With 20 minutes left, open the grill vents to increase the temperature to 200°C or higher. This will help crisp the skin beautifully. If you notice the liquid reducing too much during cooking, add some water to maintain at least one glass of sauce.
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