Charcoal Grilled Duck Recipes
HOISIN BARBECUED DUCK
This is delicious and easy and only 4 ingredients! I found this in my 'Weber's Real Grilling' cookbook so it's kind of tailored to gas grill cooking...which is not to say that you can't do this on a charcoal grill, I would just carefully arrange the coals on the perimeter of the grill so that you're grilling on indirect heat. For gas grills, this is best done on grills with 4 vertical burners...place the duck on the middle of the grill and turn on the two end burners. That worked perfectly for me and I ended up with the best duck I've ever made. My 'neutral about duck' husband raved over it and asked me to make duck only this way in the future. I served this with my Baby Bok Choy with Oyster sauce (#74827) and my Scallion Cake (#82493) and I don't mean to self-promote those recipes but this ended up being such a perfect meal for us, I just can't help talking about it :)
Provided by Hey Jude
Categories Whole Duck
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Remove and discard, or use for other purposes, the neck, giblets and any excess fat from either end of the duck; prick the duck skin all over with a small knife, going sideways and DON'T go through to the meat and pay special attention to the fattier areas of the breasts - you want to get as much fat out as possible during the boiling time.
- Fill a large pot with enough water to cover the duck (I placed the duck in the pot, filled with water, removed the duck and then placed the pot over the burner to heat); bring the water to a boil and then carefully lower the duck into the water and push it down (wooden spoons are good here); bring the water back to a boil, lower the heat to a simmer and cook the duck for 15 minutes.
- Place a long handled spoon into the duck cavity and lift carefully, letting the cavity water drain into the pot, then place the duck onto a rimmed baking sheet lined with paper towels; pat dry, inside and out.
- Season the duck with the salt and pepper, inside and out; bend back the wings and tie the legs together with twine.
- Grill over indirect high heat (see my comments in my description) for 45 minutes (less if you like your duck rare); brush the duck all over with 2 tablespoons of hoisin sauce and continue grilling until the skin is dark brown, about 10-15 minutes, watch carefully as the duck can brown pretty fast with the hoisin sauce on it.
- Remove from the grill and let rest for about 10 minutes before carving.
- Serve warm with remaining hoisin sauce -- we used a lot more sauce during the serving time!
- This is great with scallion cakes or you could also make a sort of 'peking duck' out of this with some mandarin pancakes, hoisin sauce and sliced green onions.
Nutrition Facts : Calories 1316.2, Fat 125.2, SaturatedFat 42, Cholesterol 241.4, Sodium 1039.5, Carbohydrate 7.1, Fiber 0.5, Sugar 4.4, Protein 37
GRILLED DUCK BREAST
Any species of duck or goose will work with this recipe. I prefer to grill larger duck and goose breasts because they don't cook up instantaneously like, say, skinless teal breasts do. Serve with summer vegetables of your choice. I generally raid my garden for whatever is handy. If you are looking for a starch, bread's a good, hot-weather choice, but so would grilled potatoes or grilled sweet potatoes. To drink? A dry rosé, a light red like a Pinot Noir or Gamay or Grenache, or a light, crisp beer. My choice would be a pale ale.
Provided by Hank Shaw
Categories Main Course
Time 45m
Number Of Ingredients 5
Steps:
- Take your duck breasts out of the fridge and salt them well. Let them sit on the counter for 30 minutes to come to room temperature. If you are working with skinless breasts, keep wild duck breasts in the fridge and take domestic duck or goose breasts out of the fridge only 15 minutes before you cook them.
- Get your grill ready by setting up a hot side and a cooler side. Make sure the grates are clean. When you are ready, pat the duck dry with paper towels and coat them with a little oil. Set the duck breasts skin side down on the hot side of the grill. Keep the cover open, and have a spray bottle of water ready. If the breasts are skinless, you won't have flare-ups. If they are skin-on but fairly lean, there might be one or two, but it'll be OK. If they are fat, however, you will need to be diligent with the spray bottle to douse flare-ups. Keep grilling the skin side until the skin is nice and crispy, about 6 to 8 minutes.
- Turn the duck over and grill on the meat side until they're nicely browned, about 2 minutes on a hot grill.
- Move the duck to the cooler side of the grill and poke it with your finger. Use the finger test for doneness to determine how done the breasts are. Chances are with larger duck breasts and definitely with goose breasts, you'll need to finish them with the grill covered on the cool side of the grill for a few minutes. How long? It depends, so check, using the finger test, every 90 seconds or so.
- When the duck is ready, move it to a plate and let it rest uncovered, skin side up, for 5 minutes before slicing.
Nutrition Facts : Calories 278 kcal, Protein 45 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 174 mg, Sodium 129 mg, ServingSize 1 serving
CHARCOAL GRILLED DUCK
Make and share this Charcoal Grilled Duck recipe from Food.com.
Provided by Chrissyo
Categories Poultry
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Wash duck and dry thoroughly.
- Combine marinade ingredients and rub all over
- Refrigerate for 1 hour.
- Drain duck and keep marinade as a basting liquid.
- Grill duck over hot charcoal for 20 minutes each side turning over frequently
- Heat remaining marinade gently and thicken with cornstarch mixed in cold water.
- Pour over duck and serve.
Nutrition Facts : Calories 5530.8, Fat 526.5, SaturatedFat 171.2, Cholesterol 964, Sodium 5624.9, Carbohydrate 43, Fiber 0.6, Sugar 40, Protein 146.6
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- Starting on the cavity side, gently work your fingers under the skin to separate the skin and flesh.
- Bring a large pot of water to a boil. Set the duck on a rack in the sink and ladle the hot water over the duck to tighten the skin, flipping it halfway through the process.
- Prick the skin of the duck all over with the tip of a paring knife or metal skewer to help the fat drain more easily.
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- Remove and discard the neck, giblets, and any excess fat from both ends of the duck. Prick the duck skin all over with a small sharp knife, especially along the sides under the breasts, to allow fat to escape during cooking. Fill a large pot with enough water to cover the duck and bring it to a boil. Carefully lower the duck into the water. Place a heavy lid or plate on the duck to keep it submerged (ducks float). After the water comes back to a boil, lower the heat to a simmer and cook the duck for 15 minutes. Place a long-handled spoon or closed tongs into the duck cavity, and carefully remove the duck from the water, allowing the liquid from the cavity to drain back into the pot. Place the duck on a rimmed baking sheet lined with paper towels and pat dry, inside and outside.
- Season the duck with the salt and pepper inside and outside. Bend back the wings and tie the legs together with butcher’s twine. Brush the cooking grates clean. Grill the duck over indirect high heat, with the lid closed, for 30 minutes. Brush the duck all over with 2 tablespoons of the hoisin sauce, and continue grilling until the skin is dark brown, about 10 minutes more (turn if necessary to prevent the sauce from burning on the bottom). Remove from the grill and let rest for 10 to 15 minutes before carving. Serve warm with the remaining hoisin sauce.
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From meatwave.com
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Cuisine ChineseTotal Time 14 hrs 15 minsServings 4
- For the Duck: Pat duck dry with paper towels. Insert fingers or dull end of a wooden spoon between breasts and skin and slowly separate the two, being careful not to tear skin. Place maltose or honey, soy sauce, and 1 tablespoon of water in a small microwave-safe bowl. Microwave on high until maltose is softened, about 20 seconds, then stir together until thoroughly combined. Spoon mixture onto duck and rub over entire surface, coating all exposed skin. Combine salt and baking powder in small bowl. Sprinkle evenly over all surfaces of duck. Refrigerate duck, uncovered, 12 to 36 hours until surface is dry with a leathery appearance.
- For the Pancakes: Combine flour and boiling water in medium bowl and stir with wooden spoon until dough forms. Turn dough out onto floured surface and knead until smooth and elastic, about 5 minutes. Cut dough into 24 even pieces about 1 tablespoon each. Cover with damp towel.
- On floured surface, roll one piece of dough into a three-inch circle. Repeat with a second ball. Brush top of first disc with a thin layer of sesame oil. Place second disc on top of the first and roll out into a circle as thin as possible, 8 to 10-inches. Preheat heavy-bottomed 12-inch cast iron or non-stick griddle pan or skillet over medium-high heat until hot. Place pancakes on griddle and cook until lightly browned in spots on first side, about 1 minute. Flip and repeat on second sides, about 30 seconds longer. Transfer to plate lined with clean kitchen towel and carefully peel pancakes apart. Fold towel over cooked pancakes to keep warm and repeat with remaining dough balls.
- Bring 4 quarts water to a rolling boil in a large stockpot. Place duck on wire rack set in sink. Pour half of boiling water over top surface of duck, making sure to cover skin evenly. Flip duck and pour remaining boiling water over second side. Allow duck to dry 5 minutes.
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- Unwrap the duck, remove everything from the cavity, and pat dry with paper towels. Trim the neck skin just below the nub of the neck left on the duck. Poke the duck skin all over with a paring knife, so the fat can escape. Poke through the skin, but not into the meat – I poke with a very flat angle so I stay away from the meat. Sprinkle the duck with the salt and pepper, inside and out. Set in a baking dish, and put it in the bottom of the refrigerator, uncovered. Refrigerate at least overnight, preferably 24 to 48 hours.
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Charcoal Grilled Whole Duck Recipes HOISIN BARBECUED DUCK. This is delicious and easy and only 4 ingredients! I found this in my 'Weber's Real Grilling' cookbook so it's kind of tailored to gas grill cooking...which is not to say that you can't do this on a charcoal grill, I would just carefully arrange the coals on the perimeter of the grill so that you're grilling on indirect heat. …
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