How to Grill Whole Duck

This is a basic recipe to grill whole duck that can be modified to use with various spices for different flavor profiles. Cooking methods will vary for charcoal and gas grills. For a smoke flavor, add wood chips to your grill.


Prep Time {15 min}

Cook Time {2.5 hr}

Serving Size {3 - 4 servings}


1 Maple Leaf Farms Whole Duck (5-6 lbs), defrosted

1 Tbsp. Kosher Salt

1-1/2 tsp. Freshly Ground Black Pepper

1 tsp. Paprika (Use Smoked Paprika for smoke flavor.)

1 Orange, cut in quarters

1 head Garlic, paper removed and top trimmed

2 Celery Stalks, cut into 2" pieces


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1. Set up the grill for indirect grilling. Gas Grill: Place a large drip pan in the center and preheat the grill on high, then reduce the temperature to medium-low when the duck is placed on the grill. Charcoal Grill: Arrange charcoal pieces on either side of the drip pan and allow them to burn until medium-hot (coals will mostly be covered in ash). Tip: You can also place the duck on a roasting rack inside of a disposable aluminum pan instead of using a drip pan separately.

2. Remove defrosted duck from bag. Remove orange sauce packet (if included), giblets and neck from interior. Save giblets and neck for making stock or discard. Remove excess fat from body cavity and neck. Rinse duck inside and out under cool running water. Pat duck dry. With a large sharp fork, prick the skin all over (approach at an angle), being careful not to pierce the meat (if meat is pierced, it will dry out).

3. Mix the salt, pepper and paprika. Rub the duck inside and out with the spice mixture. Stuff the orange quarters, whole head of garlic (top trimmed) and cut celery pieces into the cavity of the duck. Fold the neck skin under, covering the cavity. Secure with a skewer.

4. Place the duck, breast side up, on a rack over the drip pan. Cover the grill and cook the duck for 1-1/2 hours. (If using a charcoal grill, add 10-12 prelighted coals per side every hour.)

5. After 1-1/2 hours, drain the juices and fat from the pan and flip the duck, breast side down. Continue cooking the duck another 30 to 60 minutes until the meat is tender. For the last 10 minutes of cooking, flip the duck, breast side up to crisp the skin. Be careful not to overcook. The internal temperature should be 175 degrees at the thickest part of the leg and thigh joint.

6. Transfer duck to a cutting board and let stand 15 minutes. Remove oranges and celery from cavity and throw away. Remove head of garlic; roasted head of garlic can be used as a great spread for bread.

7. Carve duck and serve.

Tips: Butterfly a whole duck so it opens wide and flat to speed up cooking on the grill. This method will cook the duck faster and more evenly. Be sure to adjust cooking times accordingly.
Briefly grill the orange quarters before you stuff them inside the duck.

Reviews  { write a review }

Anonymous { 20 days ago }

This was my first time eating duck. Grill the duck with Asian seasoning(five spice, onion salt, garlic powder and cracked black peper). Used combination of maple, Apple and hickory wood chips. Fantastic. Will do again.

Sam Jarrell { 1 months ago }

My first time to cook duck. I used the gas grill with a smoke bomb. It took a little over 1.5 hours. My wife and I thought it was great. I will buy this product again.

matt sherwood { 11 months ago }

this duck turned out great. I think it turns out better on the grill than in the oven. I also think stuffing things inside just slows the cooking.


looks good!


Great recipe, we tried it for July 4th lunch!




the best ever