Whole roast duck from the kamado with fig gravy

Stappen

1. Fire up the kamado

   Set up the kamado for indirect cooking with the plate setter in and bring it to 180 degrees Celsius.

2. Stuff the duck

   Put 1 tbsp of rub into the cavity. Quarter the onions and oranges and halve two bulbs of garlic. Stuff these into the cavity together with 3 sprigs of rosemary.

3. Rub the duck

   Mix the rest of the rub with the olive oil and brush it all over the outside of the duck.

4. Roast

   30 min

   Pour a thin layer of water into the baking dish, set the rack on top and lay the duck on the rack. Put the dish on the kamado and close the lid. Cook for 30 minutes.

5. Prepare the potatoes

   Meanwhile, peel the last bulb of garlic and halve the cloves. Strip the leaves from the remaining rosemary and cut the potatoes into wedges.

6. Potatoes under the duck

   After 30 minutes the water has evaporated. Briefly lift the duck on its rack, add the beef tallow to the dish and let it melt. Stir in the potatoes, garlic, rosemary and salt and set the duck on its rack back above them.

7. Keep cooking

   Continue cooking until the duck breast reaches a core temperature of 62 degrees Celsius, roughly 1 to 1.5 hours. Meanwhile the duck fat drips over the potatoes.

8. Rest and finish the potatoes

   15 min

   Take the duck off the kamado and let it rest. If the potatoes are not crisp yet, open both vents and keep roasting them until golden brown, stirring now and then.

9. Fig gravy

   Warm the poultry jus in a small pan and stir in the fig jam until dissolved.

10. Serve

    Lift the potatoes and garlic out of the fat into a bowl. Serve the duck on a cutting board to carve at the table, with the potatoes and the fig gravy on the side.