Roasted Duck on the Grill

A duck can be roasted effectively on the grill.

Duck can be a complicated bird to cook because of its paradoxical nature. Its meat has the dark, rich leanness of any game animal, but between the skin and flesh is a thick layer of fat that must be cooked out. This requires high heat, which adventurous cooks can choose to administer with their barbecue. It's important to arrange your duck and the heat sources so that the copious fat dripping from your duck won't cause flareups in the barbecue.

Instructions

1. Preheat your grill to a high heat, approximately 450 F. If you're using a charcoal grill, rake the coals into a pile on either side and leave a gap in the middle. If you're using a gas barbecue, turn off the middle and leave both sides burning. If your grill only has two burners, turn one off and leave the other on.

2. Place a foil pan in the middle of the grill to catch the drips from the duck as they fall. Even if the duck fat doesn't ignite and cause flareups, there will be enough rendered fat to make your grill very messy if you don't arrange a drip pan to catch it.

3. Season your duck inside and out with salt and pepper. Oil the skin lightly, then use the tip of a sharp knife to score it lightly in a crosshatch pattern.

4. Place your duck over the middle of the grill, where the heat has been turned off. If you wish, you can use one of the vertical roasters designed for beer-can chicken.

5. Close the grill's lid and cook for approximately 30 to 40 minutes, depending on the size of the duck. When an instant-read thermometer inserted into the thigh reads 165 F, the duck is finished.

6. Remove the duck from your grill and cover it loosely with aluminum foil. Let it rest for five to 10 minutes before carving and serving.

Tips & Warnings

• If the duck's skin is not brown and crisp at the end of cooking, place it directly over the heat and flame for two or three minutes, turning constantly to prevent burning.

• For faster cooking time, butterfly the duck before putting it on the grill. Alternatively, start the duck indoors at 375 F for 20 minutes, then finish it on the hot grill.

References

• Maple Leaf Farms: Duck Cooking Tips
• The Barbecue Bible Website: Duckling "a l'Orange"
• Hunter, Angler, Gardener Cook: Roast Duck or Goose
• The Atlantic: A Grilling Expert's Guide to Duck