Barbecued Duck Recipe
Cook Time: 1 hour 30 minutes
Prep Time: 1 hour
Total Time: 2 hours 30 minutes
Category: Duck
Keywords: Poultry, Meat, Stove Top, < 4 Hours
Description
This Barbecued Duck recipe offers a delicious combination of flavors, perfect for a hearty outdoor meal. The process is split into two parts: first, you parboil the duck in a fragrant orange broth, followed by grilling the pieces on a charcoal grill for a smoky finish. The orange marmalade and honey glaze adds a fruity sweetness that complements the rich flavor of the duck. While a charcoal grill is used here, a gas grill or broiler can work just as well, depending on your preference. The grilling time is approximate, as it will depend on the grilling method used, but rest assured the result will be beautifully tender, juicy duck with a lovely caramelized glaze.
Ingredients
| Ingredient | Quantity |
|---|---|
| Duck (whole or parts) | 1 |
| Rhubarb | 1/2 cup |
| Cherries | 1/4 cup |
| Honey | 2 tbsp |
| Orange Marmalade | 1/4 cup |
| Fresh Gingerroot | 1/4 inch |
| Soy Sauce | 3 tbsp |
| Whole Cloves | 2 |
| Cinnamon Stick | 1 |
| Water | 2 cups |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 2670 |
| Total Fat | 238.6 g |
| Saturated Fat | 80.1 g |
| Cholesterol | 460.1 mg |
| Sodium | 1421.5 mg |
| Carbohydrates | 54 g |
| Dietary Fiber | 1.3 g |
| Sugars | 46.7 g |
| Protein | 73.2 g |
Instructions
Step 1: Prepare the Duck
- Start by rinsing the duck thoroughly and patting it dry with paper towels.
- Discard any giblets and the neck.
- Cut the duck into quarters, separating the legs and wings, leaving you with 8 pieces.
- Trim off any excess fat from the duck pieces.
- Using a fork, poke holes in each piece of duck to allow the flavors to penetrate the meat. Set aside.
Step 2: Make the Orange Broth
- In a large Dutch oven or saucepan, combine orange juice, water, vinegar, honey, soy sauce, and fresh gingerroot.
- Bring this mixture to a boil over medium-high heat.
- Once boiling, add the duck pieces to the pot and return the broth to a simmer. If the duck is not fully submerged, add an additional cup of water.
- Simmer the duck, covered, for 15-20 minutes. The duck should begin to cook through but will not be fully done yet.
- After simmering, carefully remove the duck pieces from the broth and drain them well. Discard the liquid.
Step 3: Prepare the Glaze
- While the duck is par-boiling, prepare the glaze by combining orange marmalade, rhubarb, cherries, cinnamon stick, and whole cloves in a small saucepan.
- Place the saucepan over medium-low heat and cook, stirring frequently, for about 15-20 minutes.
- Allow the glaze to reduce by half, creating a thick, flavorful sauce.
Step 4: Grill the Duck
- Prepare your grill, whether itβs charcoal or gas. For an extra smoky flavor, use wood chips on the charcoal. Alternatively, you can broil the duck in the oven.
- Once the grill is ready, poke the duck pieces all over with a fork once more.
- Brush the duck generously with the glaze.
- Place the duck pieces on the grill, ensuring the wings are positioned on the outer edge to avoid overcooking. Grill the duck, covered, for 15-20 minutes.
Step 5: Baste and Flip
- After 15-20 minutes, flip the duck pieces over, poke again with a fork, and brush with more glaze.
- Continue grilling, turning the duck every 15-20 minutes, and basting with the glaze each time.
- The duck is ready when the juices run clear upon poking, and the skin turns a beautiful reddish-brown. This process can take about 1 hour on the grill, but the exact time may vary depending on your grillβs heat and method.
Step 6: Serve and Enjoy
- Once the duck is cooked through and perfectly glazed, remove it from the grill and let it rest for a few minutes.
- Serve the grilled duck alongside your favorite side dishes, such as roasted vegetables or a fresh salad.
Cooking Tips
- If you’re using a gas grill, you can still achieve great flavor by adding a smoker box with wood chips or using a grill-safe smoking pouch.
- For a more intense flavor, let the duck marinate in the orange broth for a few hours before grilling.
- Be sure to monitor the duck closely while grilling, as the glaze can burn if itβs applied too thickly or too early.
This Barbecued Duck recipe will become a hit at any gathering, offering a rich, smoky, and slightly sweet taste that pairs beautifully with a variety of sides. Whether you’re using a charcoal grill or the broiler, the steps outlined ensure a succulent, flavorful duck every time. Enjoy!
