Roast night at home, and duck it was. Wire rack into the baking dish, duck on rack, into the Akorn with banksia cones, cooked at around 150.
Sorry, meant to take a pic before carving but forgot. Here is a pic after carving which does now show off just how good the colour was. The combination of banksia smoke and a couple of star anise in the ducks cavity made the most yummy gravy.
An added bonus was pouring off the duck fat to make the gravy, this is not just duck fat my friends, it's smoked duck fat. Not sure what I am going to use it for yet, but I'm sure I'll think of something - in the mean time I'm happy for suggestions on the best way to use smoked duck fat.
Only problem was the kids completely demolished it all, not even a scrap of gravy was left for me for the next day. Note to self: go back in time and have less kids.