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Ingredients:

• 1 large duckling
• 2 tblspn Geetas Pineapple chutney
• 1 tblspn soft butter

Seasoning

Combine all of the ingredients below

• 2 cups of fresh breadcrumbs
• 1 egg
• 8 small cumquots sliced in half
• 4 spring onions chopped
• ¼ cup of ground brazil nuts
• Salt and pepper

Method:

Rub duck with butter mixed with the chutney, stuff the cavity of the duck with the seasoning and cook on the kettle barbecue with the lid on for 1 - 1.5 hours.

Serve with an asian salad of noodles, cabbage chopped capsicum pinenuts, soy sauce and hoisin sauce.