Over the holidays (I know this post is SO delayed.. lol), there are always many dinners and parties to attend to. This past year, I wanted to try something different. Since the bf loves beer, and I’ve heard before about using it in cooking, I decided to make Beer Can Chicken, then Beer Can Duck. Though most recipes online feature Beer Can Chicken, after making it, I felt the same procedures and principles would apply if I were to cook duck instead. The end result was equally delicious (or maybe even better! But I could be biased, since I like duck more anyway :P)! The purpose of the beer really was to give meat that slight ‘beer taste’ but essentially to keep the meat moist while roasting. Served with some cranberry sauce and gravy… yum!
You can buy whole young ducks from your local grocery store. I went to Longos and picked up one which serves about 5-6 people. (Maybe 4 people if it’s your main dish).
The bf and I decided that Guinness Beer would best go with the duck so we pick up a can for our roast. (You can use any kind of beer, no specific one is required, as long as it’s in a can!)
Because Guinness Beer has a ‘ball’ inside, we had to cut 1/3 of the top of the can, to take the ball out. For other beers, simply open it and you are good to go! We were worried the ball inside would not do well in the hot oven.
Beer Can Duck (adapated from this)
Stuff I used:
1 whole duck (It was medium sized, I forgot how many pounds it was :()
1 beer can
4 cloves of garlic
(spice/flavour rub: oregano, orange juice, olive oil, bay leaves, rosemary, salt and pepper)
Putting it all together:
1. It’s best to marinate your meat overnight or for at least 6 hours before roasting. Clean the inside and outside of your duck using running water, removing the head and neck from the insides (you may need a little tug to clean everything out)
2. Coat the duck with the spice/flavour rub inside and out. If you can, add some of the rub to the layer just underneath the skin. Tuck the whole peeled garlic cloves just underneath the skin layer as well.
3. Set it to marinate.
4. When ready, preheat the oven to 350F. Meanwhile, prepare your Guinness can of beer.
5. You may need a second pair of hands for this, but place your beer can upright inside a roasting pan, and lift your duck vertically and place the can inside the bottom opening of the duck so it stands upright.
6. I covered the duck with tin foil (just gently, don’t need to seal) and bake for about 2 hours.
7. You can check the ‘doneness’ of the meat since I didn’t have a thermometer, by poking at the thigh part to see if the meat is still raw or if the liquid that comes out is super pink.
8. After the 2 hours, I removed, the top tin foil and let it bake at a slightly higher temperature (say 375F) for another 15 or so to brown the top.
9. Remove from oven and let it cool before cutting, and removing the beer can (about 10-15 minutes).
** I made a simple cranberry sauce using frozen cranberries, some sugar and gelatin as a dipping sauce along with some gravy.