You need a large kettle grill and charcoal briquettes.
If necessary, defrost and prepare the duck or goose, i.e. wash it and rub it dry inside and out, possibly removing too much fat.
Then brush the inside with a little mustard, salt and pepper inside and out. Wash the spices and put them in the duck / goose.
Prepare the kettle grill for indirect heat, i.e. place a fat pan in the middle and spread charcoal briquettes to the side. When these glow well, the duck is put on the table. Close the lid and check it every half hour. The duck / goose browns very quickly. I poke her every now and then so that more fat can drain off. After about an hour, the duck / goose can be turned once. It may be necessary to add more charcoal.
In total, a duck weighing 2,200 grams needs just under 2 hours, a goose or larger duck accordingly longer. I always use a meat thermometer to check.
The collected fat can then be used for a sauce. I also serve red cabbage and dumplings.
Grilling makes the duck / goose nice and tender, stays juicy and takes on a nice grill flavor. The skin is nice and crispy.
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