Roasting Duck Recipe

The domestic duck has plenty of fat and will baste in its own juices, with the Geyser's automatic basting technology.

Yet, they are less flavorful than their wild cousins, and, therefore need more condiments (herbs and spices). Wine is good for all of them and they all come out fantastic when basted with orange juice. The wild bird will take more juice, wine and a drop of honey.

The use of the Oven or BBQ Geyser will not make any difference, other than; the BBQ version will add that special taste of the charcoal or stones and keep your oven clean. Furthermore, it is so easy to roast it with The Geyser that it will certainly give the man of the house great satisfaction to have helped with the dinner, enjoy his time outside, while cooking and come out as the great hero, while not having to do much.

Directions

• Place the duck on the tray of The Geyser.
• Rub salt and pepper on the bird's skin.
• Fill the Tray with Orange Juice and two teaspoons of honey and thyme and tarragon leaves.
• Place it into a pre-heated oven or BBQ at 180 degrees C or 350 degrees F.
• Just close the door or the lid of the oven or BBQ.
• About half through the cooking time just add some white wine or champagne and more orange juice on the Tray and wait until it is ready.
• Remove the Duck and let it stand for at least half an hour before carving and serving it.

Remember that the cooking time with the Geyser will be reduced because of the hot juices falling on the meat constantly and the fact that you don’t have to open the BBQ or the oven to baste.

You will have the juiciest and tastiest meat ever. The constant showering of the juices by the Geyser will keep the skin shiny and moist, while the juices will caramelize and make the skin a delicacy in itself.

Bon Appetite