1 x whole young duck (I get mine online here)
1 x small orange
1 x small lemon
- Remove duck from packaging, and remove giblets from the cavity. Remove the neck. You can save and freeze the neck and giblets to make stock or gravy another time.
- Use a sharp knife to gently pierce the skin over the fattiest parts, about 10 times total. Be careful not to pierce the meat.
- Set a large pot of water on the stove and bring to boil. Add 1-2 tablespoon of kosher salt to the water.
- Once boiling, gently lower the duck in to the water, and turn after 4-5 minutes to boil the other side.
- While the duck boils, heat up a grill for high heat two zone cooking. Keep the coals to one side of the grill, and place a foil pan filled halfway with water on the indirect side.
- Remove the duck from the water, and pat dry with paper towel. Slice the orange and the lemon in half, and insert into the cavity. Secure in place by tying the legs to the tail with butcher twine.
- Season the duck generously all over with kosher salt.
- The grill should be at least 450f-475f the entire cooking time. Once the grill is at temperature, place the duck over the water pan, breast side up. Close the lid, and allow to start roasting.
- Add more coals as needed to maintain the temperature during the cooking process.
- Roast for 120-135 minutes, until skin has completely crisped.
- You will need butchers twine to tie up the legs. You can get it from Amazon here.
- Category: Main
Keywords: duck, grilling