Ingredients:
- 1 duck
- 1/4 cup soy sauce
- 6 long bacon rashers
- 1 onion
- 3 spring onions
- 1/4 cup red wine vinegar
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cloves garlic
Method:
- After blending all the ingredients, rest the duck overnight in the mixture.
- Take the duck out of the mixture and wrap it in bacon.
Attaching it to the spit:
- You need a skewer, two chicken prongs, butcher’s twine, and toothpicks.
- Pass the skewer through the duck while trying to keep the best possible balance for the weight on the skewer.
- Put one chicken prong through each side of the duck and secure it tightly.
- Use butcher’s string and toothpicks if you’re having difficulties securing the bacon to the duck.
Cooking time:
The time it requires to cook will depend on a variety of factors; however, to be safe, allow about 3 hours. You may always move the charcoal to the side and raise the duck to the top of the spit roaster if it’s ready a little earlier to keep it warm without actually continuing to cook. When the internal temperature reaches 75 degrees using a cooking thermometer, the food is cooked.
