How to make it
Season the duck generously with salt and pepper, both inside and outside.
Fill the cavity of the duck with the shallots, lemon wedges, spring onion and crushed garlic.
Place the duck uncovered in the fridge for at least 1 hour to let the skin dry.
Mix the soy sauce, finely chopped garlic, honey, rice wine, hoisin sauce, sesame oil and ginger.
Set aside a small amount to use as extra sauce when serving.
Preheat the Grill Bill kamado to a low temperature, around 100-110°C.
Add cherry smoking wood for a fruity aroma.
Place the stuffed duck on a duck sitter (also known as a chicken sitter ;-)) on the grate and close the lid.
Let the duck smoke for about 1.5 hours.
After 1.5 hours: raise the temperature in the kamado to 160/180 degrees and start brushing the duck generously with the glaze every 10 minutes.
Briefly grill the mushrooms on the kamado until soft and lightly caramelised. Drizzle with a little of the glaze.
Remove the duck from the BBQ when the core temperature in the thighs and breast reaches 75°C. Let rest for 10 minutes.
Slice the duck into thin slices. Remove one leg and set it aside.
Place the duck slices on a serving platter, and elegantly place the duck leg beside it as garnish.
Add the grilled mushrooms, fresh coriander leaves and red pepper.
Serve with extra glaze sauce in a small bowl.
