BarBQue Duck

• 1/3 cup Olive Oi
• 10 lb Duck
• 1/2 cup Chinese 5 spice
• 1/3 cup salt

1. Fire up you pit or grill get it to 420F, place directly over heat for ten minutes on each side, then place duck in foil and let it mellow in its juices for 2hours.
2. I like pecan wood for smoke flavor.
3. Gives it a sweet oak flavor.
4. use chips or whole bark, up to you taste buds!
5. Also if you want a bigger duck go for it, just add more time!

olive oi, spice, salt

Taken from cookpad.com/us/recipes/365629-barbque-duck (may not work)