Barbecued Duck

INGREDIENTS

1 teaspoon ground cinnamon
1 tablespoon ground coriander
2 tablespoons ground cumin
1 tablespoon ground black pepper
2 tablespoons Lawry’s seasoned salt
1 4-to-6-pound duck

PREPARATION

Light a charcoal grill or smoker, or heat oven to 250.
Make a dry rub by combining the cinnamon, coriander, cumin, black pepper and seasoned salt in a small bowl. Season the duck aggressively with the rub, applying it all over the body, inside and out.
If smoking, place the duck on the smoker and cover, keeping the heat around 220 to 250. If grilling, move coals to one side of the grill and place duck on the other, away from the direct flame, then cover the grill. If oven-roasting, place duck in a roasting pan, and put in the oven.
Cook the duck for 2 hours or so, until it has taken on some color, then remove from the heat, and place on a large sheet of aluminum foil. Wrap the duck in the foil, using another sheet if necessary.
Place the wrapped duck in a clean roasting pan, and put in the oven to continue cooking for 2 or 3 more hours, until the meat is tender and pulls away from the bone. Serve with tortillas and salsas.

Cucumber and shrimp soup​

600ml vegetable stock

1/2 cucumber (peeled, sliced into 3cm thick rough cubes)

12 shrimp, de-veined, peeled and cleaned

3 tbsp light soy sauce

½ tbsp dark brown sugar

1 small pinch ground white pepper

2 beaten British Lion eggs

Fried garlic (either buy from a shop or just lightly fry sliced garlic in vegetable oil)

1 small handful Thai basil (normal basil also works fine)

2 British Lion eggs (optional – for topping)

In a pan add the stock, soy sauce, white pepper, sugar and cucumber and bring to the boil. Cook gently for a few minutes to soften the cucumber. Next add the shrimp and continue to cook until they are cooked throughout. Spin the mixture and crack two eggs into the soup causing them to scramble as they enter the moving soup. At the same time add the remaining eggs to a pan of simmering water and soft boil for five minutes, then remove and peel the shell. Rip the egg in half and add to the soup along with a handful of fresh Thai basil and crispy garlic and serve. Adjust seasoning if needed to suit your own taste.