1 small bunch sage
1 small bunch rosemary
4 cloves garlic, lightly smashed
2 long strips orange zest
1 cup freshly squeezed orange juice
1/4 cup pomegranate molasses
1 tablespoon honey
2 cloves garlic, crushed
2 teaspoons finely chopped
pinch chilli flakes
Glaze: Combine all the ingredients in a saucepan and bring to the boil. Simmer until reduced by half. Season and cool.
Duck: Remove the excess fat from the duck and rinse inside and out with cold water. Dry well with kitchen towels. Season the cavity and stuff with the sage, rosemary, garlic and orange zest. Truss the duck securely with kitchen string.
Preheat the barbecue. Place the duck on the spit and secure according to the instructions.
Place a drip tray under the duck to catch the fat otherwise any flare-ups will burn the skin. Brush with glaze and season. Turn off the centre burners, close the lid and roast for about 2 hours, brushing frequently with the glaze and adjusting the flame as needed. The skin will be deeply burnished and very crisp. Place on a platter and rest for 15 minutes before carving.