Grilled duck stuffed with orange and celery

The duck has dark meat and a thick layer of fat. The secret to cooking this bird is to fry it slowly, for which the grill is best suited. A properly made duck contains no fat and the skin becomes thin and crispy. For the suggested recipe, if possible, grill the oranges before stuffing the duck. If you do not have a grill with a lid, cook the duck on a wire rack, covering it with 2-3 layers of foil on top.

Ingredients

• 1 duck carcass;
• 1 teaspoon ground black pepper;
• 1 teaspoon smoked paprika
• 1 orange;
• 1 head of garlic;
• 2 stalks of celery;
• salt.

Directions

1. Rinse the duck inside and out under cool running water. Pat dry and use a large pointed fork or knife to apply frequent punctures of skin and fat at an angle. It is very important not to touch the meat, otherwise it will dry out during cooking. Therefore, pierce very lightly and shallowly.
2. Place the grill to heat up to 160-165 ° C, prepare a container, which is placed on the bottom of the brazier under the duck and where the fat will drain from the poultry.
3. Combine salt, pepper and paprika. Rub the inside and outside of the duck with the spice mixture.
4. Cut the orange into quarters, peel the garlic without dividing into cloves, and cut only the top off the head. Cut the celery into small pieces.
5. Fill the duck with orange slices, a head of garlic, celery and secure the cavity with a skewer.
6. Place the bird, breast side up, on a wire rack. Place the lid on the grill and cook for 1-1.5 hours.
7. After 1-1.5 hours, drain the fat from the container and turn the duck breast-side down. Continue cooking the carcass for another 30-60 minutes, until the meat is tender. Make sure the skin is not overcooked. The duck should take on a nice brown color. When the core temperature reaches 80 ° C in the thickest part of the leg and hip joint, the meat is cooked.
8. Transfer the duck to a cutting board and wait 15 minutes. Then remove the oranges and celery from the cavity and discard. The head of garlic can be used spread over bread.
9. Divide the duck into portions and serve with rice, stewed cabbage, mushrooms or potatoes.