Barbecue fried roast duck with artichokes and olives

Ingredients for Barbecue fried roast duck with artichokes and olives

Instructions for Barbecue fried roast duck with artichokes and olives

To prepare the Barbecue fried roast duck with artichokes and olives recipe, please follow these instructions:

Boxes the neck and giblets. Cut the excess fat by second and save it to the other side. load.

Melt so much duck fat in a small pot that you have about 1 tablespoon. Throw the rest of the fat away. Pour shallots and garlic in the Pan and let it cook for 3-4 minutes, for they have become soft. Pour the herbs in and let them cook with in about 1 minute. Take the Pan from the heat, pour the contents into a large bowl and let it cool off.

Cut the artichoke hearts into quarters and pour them into the Bowl along with the whole olives. Cut the bread into approximately 1 ½ cm. large cubes and pour them into the bowl. Add plenty of salt and pepper and stir all ingredients well together. Came the mixture into the other. Close second with stegenål and sprinkle it on the outside with salt and pepper.

Put second with breast down on the enm rose keeps in a heavy alubakke. Grill over indirect medium heat for another 2 hours and turn it, when half of the frying time has elapsed.

Let other rest for 20 minutes before it cut out. Take the stuffing out with a spoon and place it next to the carved duck.