Grab your sunscreen and head outside for the start of grilling season! #CookingWithLiv is starting off her Summer Series, and there are plenty of options to choose from if you can’t wait to grill up some duck!
Grilling Whole Duck
There are a few different ways you can prepare a Whole Duck on the grill. If you are short on time, you can butterfly, or spatchcock, the duck. This method makes the duck much flatter allowing for a speedy cooking time and a more even grill.
What is Spatchcocking?
This is a process common among preparation methods for poultry. This process involves removing the backbone so the duck can lay flat in a pan, on a grill, or roasting in the oven. For crisping up the duck skin, you can add bricks on top of the duck for a more even contact on the grill. Although this method is usually used for pan cooking, there may be a time when you need a quick solution. Save yourself the stress and time with this cooking technique.
If you have the day to grill and want an enhanced and smokey flavor, you will have to wait just a bit longer for the final product, but it is well worth the wait. Read a book, drink a beer, or glass of wine, and wait for your culinary creation to come to fruition!
Gas Grill
If you are using a gas grill, you’re going to want to place a large drip pan in the center of the grill. Next you will want to preheat the grill on high.
Charcoal Grill
To use a charcoal grill, arrange the charcoal pieces on either side of the drip pan. Let them burn until medium-hot. They will mostly be covered in ash at this point. If you have a roasting rack, you can use that instead of a disposable aluminum pan.
Preparing the Duck
After you have started up your grill, remove the defrosted whole duck from the bag, making sure to remove the orange sauce packet, giblets and neck. You can either keep this for stock (find the recipe here) or discard them if that isn’t your style. The next thing you will want to do is remove as much of the excess fat from the body cavity. After you have cleaned the bird out, rinse the duck with cool water both on the inside and outside. Pat it dry and use a large sharp fork to prick the skin. Do not stab directly down into it but instead, poke it at an angle so as to not destroy the meat under the skin. If the meat is cut, it will dry out in the cooking process. Before the next step, place 1 orange, cut into quarters on the grill. Grill them just until they are lightly browned.
For the recipe we are using, salt, pepper and paprika are mixed together and used as the rub for our grilled Whole Duck. Rub the spice mixture on the inside and outside of the duck. Grab your orange slices from the grill and place them, along with a whole head of garlic (trim the top) and celery into the cavity of the duck. Fold the neck skin under, covering the cavity and fasten it with a skewer.
Time to Grill!
Gas Grill
If you are using a gas grill, reduce the high temperature to medium-low heat once the duck is placed on the grill. Place the duck, breast side up, on a rack over a drip pan. Cover the grill and cook the duck for 1-1½ hours. After that first hour, flip and cook the whole duck for an additional hour.
Charcoal Grill
Once the coals are hot enough, place the duck, breast side up, on a rack over a drip pan (or a roasting rack). Cover the grill and cook the duck for 1-1½ hours. Add 10-12 pre-lit coals to each side every hour. After that first hour, flip and cook the whole duck for an additional hour.
You Did It!
Once it is finished, move it to a cutting board and let it cool for 15 minutes. Remove the mix from the cavity. If you are a fan of garlic, keep the roasted head of garlic for spreads for bread and toss out the rest. For carving instructions and a detailed recipe with exact times and measurements, follow the step-by-step carving video and written recipe linked below!
Grilling Whole Duck - Recipe Here