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Kamado Bono Limited 25 inch BBQ grill, black color, side profile view with wooden side shelves and lifetime warranty badge

Kamado Bono Limited 25″ black

5,960.00AED
Kamado Bono Limited 25 inch BBQ grill, red color, side profile with wooden side shelves and lifetime warranty badge

Kamado Bono Limited 25″ red

5,960.00AED
Kamado Bono Grande 23" black

Kamado Bono Grande 23″ black

5,380.00AED
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Game
Festive duck
Poultry

Festive duck

2 - 3 h

4

2/3

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Ingredients

  • Duck
  • “Sweet Garlic Rub” spice mix
  • 0.7 L chicken broth
  • 0.5 L dry white wine
  • 1 celery stalk
  • 1 onion
  • A few garlic cloves
  • Thyme
  • “Sweet Liquorice” marinade sauce
  • 3 pieces of rum barrel smoking wood chunks

Recipe

  1. Festive duck: Rub the duck with the “Sweet Garlic Rub” spice mix and leave it to marinate overnight in the refrigerator. Prepare the Kamado BONO grill for indirect cooking – light the charcoal using a fire starter, place the stainless steel cooking grate, and wait until the temperature rises to 110–120°C (230–248°F). Add smoking wood chunks and partially close the top and bottom vents to maintain a steady temperature.
  2. Smoke the duck for about 1 hour.
  3. Prepare the Kamado BONO grill for direct cooking – light the charcoal using a fire starter and wait until the temperature rises to 120–130°C (248–266°F). Partially close the top and bottom vents to keep the temperature steady. Once preheated, place a Grandfeu pot into the holder.
  4. Pour in chicken broth and dry white wine. Add chopped celery, onion, thyme, and garlic. Slowly braise for about 1 hour and 50 minutes. Then carefully remove the duck from the pot, increase the grill temperature to 200°C (392°F), brush the duck with the “Sweet Liquorice” marinade sauce, and quickly sear over direct heat. Flip carefully, as the meat will be very tender.
  5. Serve with roasted potatoes and green beans sautéed in garlic butter.
  6. Enjoy!

RECIPES

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