BBQ

Duck is well known around the globe for its contribution to Chinese cooking, along with making a fantastic Sunday roast. But how does it fare on the barbecue? An incredibly versatile meat, the naturally high fat content of duck lends itself perfectly to being barbecued, resulting in a deliciously flame licked, chargrilled flavour. Rich and gamey flavours work well with sticky and spicy marinades; lightly grill for a texture so smooth that it will melt in your mouth. From breasts to whole ducks, marinated or au-naturel; team with a light summer salad and enjoy this sumptuous taste sensation.

Chef's tips

• All barbecues run at different temperatures. Always check the duck is fully cooked before eating, pierce the deepest part of the meat with a skewer and check that juices run clear.
• For best results when barbecuing duck, let the fat drain away as much as possible. To do this score the skin, being careful not to go too far and cut into the flesh otherwise you will end up with dry meat.
• Try pouring a little beer over the duck every now and again to keep it moist, this also adds a bit of flavour.
• Leave duck uncovered in the fridge overnight to dry the skin out giving a wonderfully crisp result after barbecuing. Or if you don't have time for that, pat dry with a clean tea towel to remove moisture.
• Dripping duck fat onto a charcoal barbecue will cause flames. If you don't want flame grilled duck then let the coals settle well first, place your grill high over the barbecue and close the lid to prevent oxygen getting to the flames. Keep vents open to let the smoke escape.