Duck barbeque is a delicious and simple way to prepare wild game. Grilling duck breast presents two challenges: the skin must be rendered, so it’s not gummy and chewy, and the meat side must be cooked to a perfect medium-rare.

A great way to do this is to marinate the duck in a mixture of Worcestershire sauce, olive oil, garlic, and hot sauce. Let the duck marinate 30 minutes to overnight.

Grill Duck Recipe

Duck is a great barbeque bird, but it can be tricky to cook properly. In this recipe, we use a plancha (cast-iron griddle) to get a deliciously crisp skin that melds with the tender meat.

To make this grilled duck, you will need two boneless, skinless duck breasts (I recommend wood or teal breasts). Remove the legs and breast fillets with kitchen shears before grilling.

You will also need a grill, whether it is a gas or charcoal grill. If you are grilling the duck, set it over indirect heat with the coals on one side of the grill and the duck on the other. You will want to keep the temperature around 220 degrees F or so to ensure a steady, high-temperature cooking environment for the duck.

When the grill is hot, place the ducks, skin side down, on the grate and close the lid. Continue cooking until the skin is browned and crisp and the meat is cooked to your liking, about 7 minutes for medium-rare or 15 for well-done.

Once the duck is done, remove from the grill and allow it to rest for 10 minutes. When you are ready to serve, slice it up and serve with a salad.

Before grilling, remove the tough membrane that is usually found on the bottom of a duck breast and score the skin with a sharp knife. This will help release some of the fat during cooking, which will create a more crispy and flavorful finish to your duck.

Another tip is to slit the skin and fat with your knife about every 3/4 inches. This will help release some of the fat that will be stuck to the duck skin during cooking, and it will also help prevent the skin from drying out.

Lastly, be sure to check the internal temperature of the duck. It will need to reach 165 degrees for medium-rare or 155 for well-done before serving.

If you want to roast your duck, try using a rotisserie instead of cooking it on the grill. The rotisserie rack will help the duck cook more quickly and evenly, and the drip pan underneath will catch all the fat that will fall off the duck.

Grill Roasted Duck

Cooking a whole duck on the grill can be an impressive and tasty treat for your family. A little time spent in prep is crucial to making sure that the fat melts and the skin is crispy.

Whether you use a gas or charcoal grill, a smoked or roasted duck is a delicious holiday meal that will leave your guests with smiles on their faces. You’ll be able to use your grill to roast potatoes in rendered duck fat and a tart cranberry sauce that will be perfect for your family gathering.

Before cooking, prick the duck’s skin about 10 times with the sharp end of a knife. This will prevent the skin from drying out and causing the meat to fall apart during cooking.

Place the duck breasts on a grill rack that has been positioned over indirect heat at about 180degC. This will keep the grill cool and help to prevent any flare-ups that could cause the duck’s skin to burn.

If you’re using a charcoal grill, prepare a “two zone fire” by placing half the coals on one side and the other half on the other side of the grill, with the lid closed. This will create a low-to-medium heat environment that will give you crispy skin on all sides of the duck.

Once your grill has reached a stable temperature, place the duck on the hot side of the grill, and spritz the bird with water as needed to douse any flare-ups. This will help to ensure that the skin is thin and crispy on all sides of the duck.

You can even add some fresh lemon juice and honey to the water. This will make a beautiful glaze to brush on the skin of the duck during the final 15 minutes of cooking.

The resulting glaze is rich and flavorful, and the duck will be delicious paired with a variety of dishes. For example, try serving this recipe with Bartlett pears, lemons, and figs, which will help to balance the strong taste of the duck.

Hank Shaw is a hunter at heart, but Duck, Duck, Goose is a cookbook that caters to the non-hunters in the audience as well. This cookbook has a wide range of recipes that are easy to follow and simple to make, so no matter your skill level, you’ll be able to prepare some delicious meals with this book.

BBQ Duck Recipes

Duck is a delicious meat that is often used in recipes. The most common way to prepare duck is to grill it or smoke it. This is a great way to enjoy this meat, and there are several BBQ duck recipes that will have your family and friends coming back for more.

Before grilling a duck, you’ll want to remove as much of the fat as possible. It’s important to render the fat because it adds flavor, and it can help keep the skin crispy.

To do this, use a sharp paring knife to score the duck in a diamond pattern, not deep. This will render the fat, so it won’t be visible when you roast or grill the duck.

You’ll also want to use a very sharp knife to cut off any globules of fat that are hanging out of the body cavity or legs. This will reduce the amount of fat in the recipe and make it healthier.

Once you’ve removed the fat from the duck, you’ll need to season it. The salt and pepper will help the duck stay juicy, so you’ll want to rub it on both sides of the duck. You’ll also want to stuff the cavity of the duck with citrus, garlic and celery.

Finally, you’ll want to put the duck on a rotisserie rack. This will ensure the duck cooks evenly and quickly. You’ll want to use a drip pan underneath to catch the fat as it cooks.

A lot of people like to have the skin of their duck to be crackling. It’s easier to achieve this with a chicken, but it can be tricky with a duck because the meat is so heavy. Luckily, Ausrine Zygaityte of the blog The Gluten Free Kitchen has developed a way to achieve crispy roasted duck that’s easy for even a beginner cook to do.

Aside from the crispy skin, there are plenty of other things that you’ll love about this recipe for smoked whole duck. The smoky taste of the duck is balanced by a maple bourbon glaze that makes it even more special. This smoked duck recipe is ideal for any holiday celebration or family dinner.

Smoked Peking Duck

If you’re looking for a way to cook duck that has a crispy skin and melt in your mouth tender breast, try smoking this delicious dish. It’s also perfect for barbeques because it takes much less time to smoke than a roast, and the duck’s fat renders quickly so there isn’t any need to worry about flareups or overcooking the breast.

This is a classic Chinese cuisine dish that has been around since the Imperial era. It consists of sliced pieces of roasted duck with crispy skin and tender meat, thin pancakes, a savoury sauce and julienned vegetables.

The skin of the duck is traditionally brushed with a mixture of maltose and soy sauce, which aids in the creation of that signature sweet and savory flavor. It’s easy to make this recipe at home, but it does take a bit of time.

First, you’ll need to season the duck with a spice blend consisting of cinnamon, ginger, nutmeg and white pepper. Rub this all over the bird, including the underside, and allow it to marinate in the refrigerator overnight or up to two days.

After the bird has soaked for a few hours, it’s time to start smoking it. Use a smoker or charcoal grill to achieve an internal temperature of 225 degrees F. You can smoke it over a flame, but the flavor will be tastier on a smoker.

Once the duck is smoked, it’s time to broil it for a few minutes to crisp the skin and finish rendering the fat. This will help the skin to remain crispy and add a little extra flavor to your smoked duck Peking style.

When the duck is done, remove it from the smoker and place it on a cutting board or platter. Carve the meat by removing the breast portions, followed by the legs and thighs.

When it’s time to serve, arrange the shredded duck and julienned vegetables on a pan of thin pancakes with hoi sin sauce and shredded scallions. Then roll the pancake up and eat! This is a great appetizer or a great meal to serve for any holiday gathering.