Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 10 minced cloves of garlic, 1 cup of chopped fresh parsley, 1/4 cup of chopped fresh oregano, 2 tablespoons of smoked paprika, 1/4 cup of red wine vinegar, 1/2 cup of extra virgin olive oil, 2 tablespoons of coarse sea salt, 1 tablespoon of freshly ground black pepper, and the juice of 1 lemon, mixing well to form the marinade.

2. 2

   Thoroughly pat dry a 2 kilogram whole duck, then generously coat the duck inside and out with the prepared marinade, ensuring it penetrates all crevices.

3. 3

   Place the marinated duck in a non-reactive container, cover tightly, and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.

4. 4

   Preheat your tandoor to approximately 230 degrees Celsius (450 degrees Fahrenheit) until the internal walls are glowing hot, preparing it for baking.

5. 5

   Carefully skewer the marinated 2 kilogram whole duck through its cavity, ensuring it is securely fastened, then carefully lower it into the preheated tandoor, hanging it from the rod or hook.

6. 6

   Tandoor-bake the duck for approximately 1.5 to 2 hours, rotating occasionally, or until its internal temperature reaches 82 degrees Celsius (180 degrees Fahrenheit) in the thickest part of the thigh and the skin is deeply golden and crispy.

7. 7

   Carefully remove the cooked 2 kilogram whole duck from the tandoor, tent it loosely with aluminum foil, and let it rest for 15 minutes before carving and serving.