Light BBQ and heat to high.
Cut off the neck and the wings at the 2nd joint.
Cut the top off the can of beer with a can opener and remove 1/2 of the beer.
Mix all the spice rub ingredients together. Put half of the spice mix in with the beer.
Carefully lift the skin from the breast without tearing it, then rub half of the remaining spice mix between the skin and the breast.
With the remaining spice mix rub into the skin of the duck all over the front and the back.
Carefully stand the duck over the been can and place the whole lot into a disposable foil container.
Turn the heat on the BBQ down to around 180 degrees
Place the duck in the container on the flat plate with the heat below it on low.
Close the lid and cook for 1 and 1/2 hours. You do not need to turn or baste the duck.
To ensure the duck is cooked through, pierce the leg and the juices should run clear.
Remove from the BBQ and let the duck rest for 15 mins .
Carefully remove the tin and you will find all the beer has evaporated into the duck flesh.
Remove the 2 legs and 2 breasts from the duck and serve.
Cut the tomatillos into quarters.
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.
Sauté until the onions and garlic begin to brown.
Reduce heat to low and sprinkle the cumin and chili powder over the pan.
Stir in the tomato sauce and bring to a simmer.
Remove from heat.
Cool. Place in a food processor with the watermelon and pulse to keep chunky.
Season with salt and pepper to taste.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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