Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 1 whole duck, approximately 5.5 pounds (2.5 kg), completely dry with paper towels and score the skin in a crosshatch pattern, being careful not to cut into the meat.

2. 2

   Combine 2.5 tablespoons smoked paprika, 1 tablespoon dried oregano, 1 teaspoon aji molido, 1 teaspoon garlic powder, 2.5 teaspoons coarse salt, and 1.25 teaspoons freshly ground black pepper in a small bowl, then generously rub the entire duck with this spice mixture, ensuring it penetrates the scored skin.

3. 3

   Prepare an outdoor grill or fire pit for indirect medium heat, aiming for a consistent temperature around 350°F (175°C), and place the seasoned duck breast-side up on the grates, allowing the fat to render and drip away.

4. 4

   Roast the duck for 2 hours, rotating every 30 minutes and basting with 2 tablespoons of olive oil, until the skin is deeply golden and crispy, and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh without touching bone.

5. 5

   While the duck roasts, place 2 medium tomatoes, 1 red onion cut into quarters, 1 red bell pepper, and 3 unpeeled garlic cloves directly over the coals or a hotter part of the grill for 10-15 minutes, turning occasionally until charred and softened.

6. 6

   Once fire-roasted, cool and finely dice the 2 medium tomatoes, 1 red onion, 1 red bell pepper, and peeled garlic, then combine them in a bowl with 0.5 cup fresh chopped parsley, 3 tablespoons red wine vinegar, 4 tablespoons extra virgin olive oil, 0.5 teaspoon smoked paprika, 0.5 teaspoon coarse salt, and 0.25 teaspoon freshly ground black pepper, mixing well to create the Smoked Criolla Sauce.

7. 7

   Remove the duck from the grill, transfer it to a cutting board, and let it rest loosely tented with foil for 15 minutes before carving to allow the juices to redistribute.

8. 8

   Carve the rested duck into serving portions and present it alongside the vibrant Smoked Criolla Sauce for an authentic Argentinian fire-roasted experience.