Roast Duck with Apple and Prune Stuffing

Instructions

In the kitchen:

• Rub the duck inside and out with salt and pepper.
• Peel and dice the cooking apples.
• Stuff the duck well with prunes and apple. Tie with kitchen string.
• Place the duck on the ­rotisserie spit and secure with the forks.

At the barbecue:

• Prepare the barbecue for indirect medium heat of around 180°C. Fit the spit in the motor on the barbecue. To collect the dripping fat, take a drip pan, fill it with water, and place it on the Flavorizer bars of your gas barbecue or on the coal grate between the lit briquettes on your charcoal barbecue.
  Prepare the barbecue for medium heat of around 180°C. Fit the spit in the motor on the barbecue. To collect the dripping fat, take a drip pan, fill it with water, and place it on the Flavorizer bars of your gas barbecue or on the coal grate between the lit briquettes on your charcoal barbecue.
• Cook the duck for 1.5 - 2 hours. The duck is ready when the internal temperature has reached 75°C.
• Remove the drip pan after 1 hour on the barbecue and strain the liquid into a saucepan.

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