Grilled duck

Ingredients (4 persons):

1 rinsed duck (remember to remove the bag with offals)
Salt and pepper
Coal for the grill

Stuffing (the duck can also be prepared without):

250 g brown mushrooms, cleaned and roasted in oil
1 tbsp. honey
2 tbsp. soybean
1 tbsp. rosemary
1 tbsp. thyme

Grill Salad:

300 g Jerusalem artichokes, cleaned and cut into boat slices
200 g Hokkaido pumpkins, cleaned and cut into thin slices
300 g celery, peeled and cut into boat slices
1 bundle of spring onions, cleaned and split
1 tsp. thyme
1 tsp. lemon zest, grated
1 tsp. finely crushed chilli
  1 / 2 clove garlic, pressed
1 tbsp. olive oil

Tomato bruchetta:

8 slices of bread
Olive oil for brushing the slices of bread
3 pcs tomatoes, cut into cubes
1 tbsp. olive oil
½ tsp. salt
spring onion, cut in small pieces


  1. Turn the barbecue on.
    Cut the wing tips of the duck and rub it inside and outside with salt and pepper.
  2. Mix the fried mushrooms with the remaining ingredients for the stuffing and put the stuffing into the duck. Close the duck with two meat needles and tie it up with some cord.
  3. Drag the coal onto one side of the barbecue and put the duck in the opposite side with its back downwards. Put the lid on the grill and let the duck roast for 45 min. Turn the duck around and let it roast another hour.
  4. Mix the ingredients for the grill salad together and grill the pieces.
    Brush the slices of bread with oil and grill them. Mix the tomatoes with olive oil and salt. Put the mix on the grilled bread slices and sprinkle with spring onions.
  5. Serve the duck with the grilled salad and warm tomato bruchetta.