Roasted Duck – Georgy Kavkaz

1. INGREDIENTS (Serves 4–6)

• 1 whole duck, ~2–2.5 kg, thawed and patted dry
• 3–4 tbsp animal fat (duck fat, lard, or tallow) or high-heat oil
• 2 tsp coarse salt, 1 tsp freshly ground black pepper
• 3–4 garlic cloves, smashed
• Optional: 1 tsp smoked paprika or dried herbs (rosemary/thyme)
• Charcoal or hardwood embers—no lighter fluid allowed

2. PREP & SEASON

1. Bring the duck to room temperature—this promotes even cooking.
2. Score the skin in a diagonal crosshatch pattern, being careful not to perforate the meat—this helps render fat for crispiness.
3. Rub the duck all over with fat or oil.
4. Season generously on both sides and inside the cavity with salt and pepper.
5. Tuck smashed garlic into the cavity and around the surface in small pockets.
6. Let it rest 15 minutes while your fire reaches full ember.

3. BUILD THE FIRE & SET THE HEAT

1. Build a medium-hot charcoal or hardwood fire, allowing it to burn down into glowing embers—no direct flames.
2. Establish a surface for indirect heat: coals piled unevenly so the bird cooks by radiant heat, not searing fire.

4. ROASTING – LOW & SLOW

1. Place the duck skin-side up above the embers—on a grate, grill, or suspended vertically if possible.
2. Rotate every 15–20 minutes to ensure even cooking and browning.
3. Total cook time will be 1.5 to 2 hours, depending on size and heat.
4. Watch the skin: it should turn deep golden and crackling. Let the internal temperature reach about 74 °C (165 °F) at the thickest point.

5. REST & CARVE

1. Transfer the duck to a cutting board and let it rest for 10-minute, loosely tented—this allows juices to redistribute.
2. Carve along the breast and legs, slicing against the grain for tenderness.
3. Spoon any rendered fat and juices over the carved pieces.
4. Serve on a platter with:
   • Flatbread or rustic buns
   • Pickled vegetables or fresh salad for balance
   • A pot of black tea or bold wine to complement the richness

🔥 NOTES

• Scoring the skin is crucial—it renders fat and crisps the skin delightfully.
• Indirect radiant heat cooks the duck evenly without charring.
• Seasoning simple and early lets the duck’s natural flavor shine.
• Rotating regularly ensures uniform browning and succulence.
• Resting is essential—no slicing until juices settle.