Piri Piri Rôtisserie Duck
1 Whole Duck
For the Rub
1 1/2 teaspoons paprika.
1 teaspoon dried oregano, crushed.
1 teaspoon ground ginger.
1 teaspoon ground cardamom.
1 teaspoon garlic powder.
1 teaspoon onion powder.
1⁄2 teaspoon salt.
1⁄2 teaspoon ground piri-piri pepper (or cayenne pepper, add more if you wish)
Applied rub to Duck and left overnight in the fridge.
Filled Keg Rôtisserie with hot coals.
Put Duck onto Skewer.
Cooking time was about two hours adding coals as required.
This is a homemade Rôtisserie made from a Beer Keg
Sides of roasted sweet corn, Sweet Potato Wedges, Red Onion and Carrots.
Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
1 Whole Duck
For the Rub
1 1/2 teaspoons paprika.
1 teaspoon dried oregano, crushed.
1 teaspoon ground ginger.
1 teaspoon ground cardamom.
1 teaspoon garlic powder.
1 teaspoon onion powder.
1⁄2 teaspoon salt.
1⁄2 teaspoon ground piri-piri pepper (or cayenne pepper, add more if you wish)
Applied rub to Duck and left overnight in the fridge.
Filled Keg Rôtisserie with hot coals.
Put Duck onto Skewer.
Cooking time was about two hours adding coals as required.
This is a homemade Rôtisserie made from a Beer Keg
Sides of roasted sweet corn, Sweet Potato Wedges, Red Onion and Carrots.
Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
