Mouthwatering Slow Cooked Whole BBQ Duck
Nutritional value per serving
Calories500kcal
Carbs5gram
Fat30gram
Protein45gram
Ingredients
- Whole fresh duck (about 2.5 kg) - choose one with shiny skin, fat under the skin, and a pleasant smell1 piece
- Salt2 tbsp
- Black pepper, freshly ground1 tsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Paprika (smoked or sweet)1 tbsp
- BBQ sauce (your favorite kind)120 ml
- Olive oil or vegetable oil2 tbsp
This slow cooked whole BBQ duck recipe is perfect for anyone looking to impress with juicy, tender, and flavorful poultry. The duck is seasoned simply and cooked slowly over indirect heat on your BBQ, allowing the fat to render out and the meat to become melt-in-your-mouth delicious. This recipe serves about 4 people and costs approximately $15 / €14 / £12 / ₹1200 in ingredients. The dish contains about 500 kcal per serving, making it a moderate calorie meal. The recipe is medium difficulty, best for weekend cooking, and takes about 4 hours total, mostly unattended slow cooking time.
Preparation instructions
Prepare the duck
1Wash the duck under cold water and pat it dry thoroughly with paper towels. Remove any excess fat and neck from the cavity. This helps prevent flare-ups and uneven cooking.
Season the duck
2Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl. Rub the duck inside and out with olive oil first, then apply the spice mix all over the bird including inside the cavity for full flavor.
Preheat the BBQ for indirect cooking
3Set up your BBQ for indirect cooking, with coals or burners on one side only, maintaining a temperature of about 120-140°C (250-275°F). This slow heat cooks the duck gently without burning the skin.
Slow cook the duck
4Place the duck breast side up on the cooler side of the grill, away from direct heat. Close the lid and cook for about 3 hours, checking occasionally to maintain steady temperature and avoid flare-ups. Turn the duck once halfway through cooking for even roasting.
Check internal temperature
5Using a meat thermometer, check the thickest part of the duck thigh; it should reach at least 74°C (165°F) to be safe to eat. This ensures all harmful bacteria are killed. If below this, cook longer, checking every 15-20 minutes.
Apply BBQ sauce and finish cooking
6Brush the duck with BBQ sauce generously, then cook for another 20-30 minutes with the lid closed to let the sauce set and caramelize. Watch for burning; a glossy BBQ glaze is a delicious finish.
Rest and serve
7Remove the duck from the BBQ and let it rest for at least 10-15 minutes before carving. This helps the juices redistribute, keeping the meat moist and flavorful. Carve and enjoy!
Cooking Tips
1Use a drip tray under the duck to catch fat drippings and prevent flare-ups.
2Avoid cross-contamination: use separate utensils and plates for raw and cooked duck.
3If you don't have a meat thermometer, pierce the thigh and check juices run clear, not pink.
4For a sweeter glaze, mix honey or maple syrup with your BBQ sauce.
Equipment Needed
- BBQ grill with lid
- Meat thermometer
- Tongs
- Basting brush
- Drip tray
- Paper towels
Shopping List
- [ ] Whole fresh duck (about 2.5 kg) - Look for a duck with firm, shiny skin and fresh smell.
- [ ] Salt - Choose fine sea salt for even seasoning.
- [ ] Black pepper, freshly ground - Freshly ground for best flavor.
- [ ] Garlic powder - Available in spice aisle.
- [ ] Onion powder - Adds savory depth.
- [ ] Paprika (smoked or sweet) - Smoked adds barbecue flavor.
- [ ] BBQ sauce (your favorite kind) - Pick a sauce you love.
- [ ] Olive oil or vegetable oil - For seasoning.
FAQ
Can I cook the duck in an oven instead of BBQ?
Yes, you can slow cook the duck in an oven set to 120-140°C (250-275°F) using a roasting pan and rack. The cooking time will be similar.
How do I know when the duck is fully cooked?
Use a meat thermometer to check that the internal temperature at the thickest thigh part reaches at least 74°C (165°F). Juices should run clear.
Can I marinate the duck instead of dry rubbing?
Certainly! You can marinate the duck in your favorite marinade for a few hours or overnight for added flavor, then cook as usual.
Is it safe to eat duck medium rare?
No, duck should be cooked to an internal temperature of at least 74°C (165°F) to ensure food safety.
How do I prevent the duck skin from burning?
Slow cooking it on indirect heat at a low temperature helps render fat gently without burning the skin. Use a drip tray and watch for flare-ups.