I need a tune up game before Xmas day roast duck so I am busting this out.
I will brine duck in beer,salt sugar,cut oranges,soy,star anise,cardamon,cinnamon stick for about 6 hours . Spatchcock it then smoke it over pecan or similar .
Then I will cut it up with a cleaver & put it over a salad of watercress,pomelo,spanish onion & mango.There will be a dressing of Thai origins over the top.
I often do this with those BBQ ducks from chinatown .Great summer dish.
Those chinese guys really know how to use a cleaver,I will give mine a sharpen before I attempt it