You will need:
- Fire Pit
- Cooking Tray
- Dutch Oven
- Charcoal (we use Birchwood Forestry Charcoal)
- Wild Duck
- British Cassis
- Rapeseed oil
- Chicken stock
- Blackcurrant puree
- Light up your fire pit and add charcoal. Let it burn for about 20 mins or until the charcoal starts to go silver grey. When you are ready to start cooking, put the stainless steel cooking tray on top and let it warm. Add some rapeseed oil and you are ready to go!
- Place the whole duck, breast side down onto the hot cooking tray and brown all over. Remove from the heat.
- Remove the Cooking Tray and draw away the coals from the centre of the fire pit, so they sit around the edge.
- Slice the onions, beetroot and garlic and place in the bottom of the Dutch oven, glug over some oil and add a good knob of butter and a sprig of thyme.
- Place the whole duck on top of the vegetables; pour around the stock (3/4 pint) 2 tabs of blackcurrant puree and a good glug of cassis. Cover with the lid and place into the centre of the fire pit with the coals around the edge, some of the hot coals can also be placed on the lid of the Dutch oven.
- Cook for around 30 mins or until the duck is cooked through and the vegetables are tender.
- Remove the oven from the coals and take the duck out to rest.
- Depending on how much liquid is left in the oven, more stock can be added this then needs to be heated up to reduce a little.
- Finally add a little more butter to enrich the sauce, and check for seasoning.
- Using a sharp knife, remove the two breasts and two legs of the bird, slice and arrange on a plate. Pour the sauce over and serve with potato parcels and roasted beetroot. Enjoy!