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https://www.lifestylefood.com.au/recipes/10688/beer-can-bbq-duck-with-jalapeno-tomatillo-and-watermelon-salsa

LifestyleFOOD.com.au

Beer Can BBQ Duck with Jalapeno, Tomatillo and Watermelon Salsa

Ingredients

  • Beer Can BBQ Duck

  • 1 fresh duck

  • I can of beer of your choice

  • Spice Rub - 2 tablespoons salt, 2 tablespoons onion powder, 1 tablespoon garlic powder.

  • Salsa:

  • 8 to 10 medium tomatillos (peel off parchment-like coating and rinse)

  • 2 tablespoons vegetable oil

  • 1 onion, minced

  • 2 cloves garlic, minced

  • 3 jalapeño peppers or to taste, seeded and chopped

  • 1 tablespoon ground cumin

  • 2 teaspoons mild chili powder

  • 1 cup tomato sauce or puree

  • 2 cups seeded watermelon chunks (Yellow Watermellon adds a twist)

  • salt and pepper to taste

Method

  • 1.

    Duck:

  • 2.

    Light BBQ and heat to high.

  • 3.

    Cut off the neck and the wings at the 2nd joint.

  • 4.

    Cut the top off the can of beer with a can opener and remove 1/2 of the beer.

  • 5.

    Mix all the spice rub ingredients together. Put half of the spice mix in with the beer.

  • 6.

    Carefully lift the skin from the breast without tearing it, then rub half of the remaining spice mix between the skin and the breast.

  • 7.

    With the remaining spice mix rub into the skin of the duck all over the front and the back.

  • 8.

    Carefully stand the duck over the been can and place the whole lot into a disposable foil container.

  • 9.

    Turn the heat on the BBQ down to around 180 degrees

  • 10.

    Place the duck in the container on the flat plate with the heat below it on low.

  • 11.

    Close the lid and cook for 1 and 1/2 hours. You do not need to turn or baste the duck.

  • 12.

    To ensure the duck is cooked through, pierce the leg and the juices should run clear.

  • 13.

    Remove from the BBQ and let the duck rest for 15 mins .

  • 14.

    Carefully remove the tin and you will find all the beer has evaporated into the duck flesh.

  • 15.

    Remove the 2 legs and 2 breasts from the duck and serve.

  • 16.

    Salsa:

  • 17.

    Cut the tomatillos into quarters.

  • 18.

    Heat the oil in a large heavy sauté pan over medium high heat and in it sauté the onions for a few minutes and then add the tomatillos, garlic, and jalapeños.

  • 19.

    Sauté until the onions and garlic begin to brown.

  • 20.

    Reduce heat to low and sprinkle the cumin and chili powder over the pan.

  • 21.

    Stir in the tomato sauce and bring to a simmer.

  • 22.

    Remove from heat.

  • 23.

    Cool. Place in a food processor with the watermelon and pulse to keep chunky.

  • 24.

    Season with salt and pepper to taste.

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