Light a filled grill starter.
Clean the bird and wipe it off inside and outside.
Cut of the leaf fat and set aside (the fat around the bottom of the bird).
Cut of the outer part of the wing tips, put aside together with the giblets and the neck. This is to be applied for preparing a sauce.
Brush the bird with olive oil and season well with coarse cooking salt and pepper, both inside and outside.
Tie thighs and wings to the body.
Place the coals in each side of the grill. Remove the foil from the smoke dust tray and place it in one side directly on top of the coals. To obtain extra smoke taste, place one in each side.
Place the bird in the centre of the grid with a drip tray turned upside down and another on top containing a drop of red wine/beer, water and herbs such as thyme, allspice, clove and juniper berries.
Put the lid on the grill. When it starts smoking, close the damper by 2/3.
When it has stopped smoking, remove the smoke dust tray.
The duck or the goose grills 20 minutes per half kilo. The core temperature should preferably be approx. 75 degrees Celsius.
How to prepare sauce:
Melt the leaf fat in a pot and fry the meat and giblets until they turn golden. Remove the fat and fry the vegetables until golden. Return the meat and giblets to the pot and add wine, beer or cider and let the alcohol evaporate. You can also choose to only use red wine for the sauce. Add the juice from the drip tray and add spices and salt.
Let it simmer for 3 – 4 hours on low heat.
Sieve the sauce and reduce it, if required, to let it develop a more intensive taste. You can now add some corn starch or make a traditionally rouxed sauce using the bouillon in the flour mix. Round the sauce with cream to your liking.