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PrintPrep Time
10 mins
Grill Time
1 hr
Total Time
1 hr 10 mins
Categories
Ingredients
Servings
1 Whole Duck
Kosher salt
Fresh Cracked Black Pepper
Directions
Step 1
Remove the duck from the packaging. Remove the giblets from inside the duck if they were included and reserve for future use. Rinse the duck with cold water and pat dry with a paper towel. Place the duck breast-side down on a cutting board. Using kitchen shears cut closely along one side of the duck’s backbone and through the ribs. Repeat this cut along the opposite side of the backbone to remove it entirely. You may opt to remove the keel bone as well but it is not entirely necessary and can be difficult. Flip the duck over and press down on the breast to flatten the bird. Using a sharp knife remove both leg quarters from the duck.
Step 2
Season the duck parts thoroughly with the kosher salt and black pepper. You may want to add your own personal flair and add your favorite spice blend or rub too.
Step 3
Prepare your grill for a two zone cook by separating your GrillGrates into two sections. Preheat one section of your grates to 375F and the other to 500F.
Step 4
Transfer the duck’s breasts and wings to the cooler section of your grill, skin side down. The leg quarters go on the warmer section of the grill, again, skin side down. After 8-10 minutes rotate the duck parts keeping the skin side down. The idea is to render as much fat as possible from the skin without burning. Repeat this process for 30 minutes before flipping the duck and grilling it flesh-side down for an additional 15-25 minutes. The duck is finished cooking when the internal temperature of the breasts reaches 165F. The leg quarters should cook to an internal temperature closer to 200F. The extra heat on the leg quarters allows the stringy tendons and tough connective tissues a chance to break down.
Step 5