Roast Duck with Sage
Duck is one of those under-appreciated meats that can truly be spectacular when cooked correctly!
Ingredients
- salt and black pepper
- 1 handful fresh sage leaves
- 2 lemons, thinly sliced
- 1 duck
Instructions
Step 1
Preheat your Big Green Egg to 425°F/218°C.
Step 2
Rub the flesh under the skin of the duck with kosher salt and black pepper.
Step 3
Slide the lemons and the sage under the skin as well.
Step 4
Roast until the internal temperature is to your liking; 140 is usually rare.
Step 5
Remove to a cutting board and tent with foil. Let rest for at least 15 minutes.
Step 6
Carve and serve.
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