Fire-roasted duck with plum chutney

SERVES 4 // PREP TIME 15 MINS // COOK 2 HRS 30 MINS (PLUS DRYING)

The lure of duck fat dripping on ember as skin slowly crisps is a party starter, hours in the making. Begin this recipe one-to-two-days ahead.

1 whole duck (about 2kg), spatchcocked

DRY RUB

1 tbsp thyme leaves

2 tbsp sea salt flakes

2-3 tbsp brown sugar

Zest and juice of 2 limes

1½ tbsp each fennel and coriander seeds, crushed

½ tsp freshly cracked black pepper

PLUM CHUTNEY

8 blood plums (500gm), pitted, coarsely chopped

2 long red chillies, finely sliced

1 cinnamon stick

1 fresh bay leaf

4 star anise

½ cup brown sugar

170 ml (⅔ cup) apple cider vinegar

1 Place duck on a wire rack, breast-side up in the sink; pour over boiling water. Pat dry using paper towels, then use a skewer to prick skin all over, taking care not to puncture the flesh. Transfer duck and wire rack to a large baking tray. 2 Combine dry rub ingredients in a bowl. Sprinkle half the mixture over duck and rub to coat skin and flesh. Place duck breast-side up and tuck wings behind the duck’s back. Refrigerate, uncovered, for 24 to 36 hours to dry.

3 When ready to cook, remove duck from fridge and allow to come to room temperature (45 minutes). Prepare a charcoal or hardwood-fire barbecue until coals are white and ashed (30-45 minutes for charcoal, or 1-1½ hours for hardwood; see note). Arrange coals around sides of barbecue and roast

duck with lid on for 2 hours (barbecue temperature should be around 150°C).

4 Remove duck, stoke coals and increase barbecue temperature to 200°C. Coat with remaining dry rub and roast until duck is golden and skin begins to crisp (30 minutes). Remove from barbecue, loosely cover with foil and set aside to rest (15 minutes).

5 Meanwhile, to make plum chutney, combine ingredients in a cast-iron pan over low heat and cook, stirring occasionally, until plums begin to soften and sauce has reduced and become sticky (30 minutes).

6 Carve duck and serve with plum chutney on the side.

Note If you don’t have access to a wood or coal barbecue, you can use a regular barbecue or oven. ➤