Whole grilled duck with crispy skin served on a wooden board

Tender Whole Grilled Duck with Crispy Skin

Name: Tender Whole Grilled Duck with Crispy Skin
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4
Cuisine: American
Ingredients: 1 piece Whole duck (fresh or thawed). Choose a duck around 2 kg for even cooking.; 2 tbsp Salt (kosher or sea salt for better flavor penetration); 1 tbsp Black pepper (freshly ground is best); 1 tsp Garlic powder; 1 tsp Paprika (smoked paprika can be used for a smoky flavor); 2 tbsp Olive oil or duck fat for basting; 2 sprigs Fresh thyme or rosemary (optional for aroma); 1 piece Lemon (optional, for serving)

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medium

1 hour 15 min

Nutritional value per serving

Calories550kcal

Carbs5gram

Fat40gram

Protein45gram

Ingredients

Quantity

Whole duck (fresh or thawed). Choose a duck around 2 kg for even cooking.1 piece
Salt (kosher or sea salt for better flavor penetration)2 tbsp
Black pepper (freshly ground is best)1 tbsp
Garlic powder1 tsp
Paprika (smoked paprika can be used for a smoky flavor)1 tsp
Olive oil or duck fat for basting2 tbsp
Fresh thyme or rosemary (optional for aroma)2 sprigs
Lemon (optional, for serving)1 piece

This recipe guides you through grilling a whole duck that is tender on the inside with crispy skin on the outside. It is perfect for home cooks with modest kitchen tools and common ingredients. The total cost of ingredients is approximately $15, €14, £12, or ₹1200, depending on local prices. The dish has around 550 kcal per serving, suitable for a protein-rich diet. Cooking complexity is medium, with a total time of about 2 hours. Perfect for a weekend meal or special occasion. Follow our easy instructions and food safety tips for delicious, safe results.

Preparation instructions

Prepare the Duck

1Remove the duck from packaging and remove any giblets inside the cavity. Pat the duck dry thoroughly with paper towels inside and out. This helps the skin become crispy during grilling.

Season the Duck

2Mix salt, black pepper, garlic powder, and paprika in a bowl. Rub the seasoning mix all over the duck, inside the cavity and on the skin. Insert fresh thyme or rosemary sprigs into the cavity if using. Let the duck rest at room temperature for about 30 minutes before grilling. This enhances flavor and even cooking.

Prepare the Grill

3Preheat your grill for indirect heat cooking, aiming for a temperature around 180°C (350°F). If using a charcoal grill, arrange coals on one side. If using gas, turn burners on one side. Place a drip pan beneath the indirect heat area to catch fat drippings, minimizing flare-ups.

Start Grilling the Duck

4Place the duck on the grill rack over indirect heat, breast side up. Close the lid and maintain the grill temperature around 180°C (350°F). Grill for about 1 hour to 1 hour and 15 minutes.

Baste and Rotate

5Every 20 minutes, baste the duck with olive oil or duck fat to keep the skin moist and promote crispiness. Rotate the duck 90 degrees each time to cook evenly. Be cautious to avoid flare-ups from dripping fat.

Check the Internal Temperature

6After about 1 hour, check the internal temperature of the duck at the thickest part of the thigh without touching the bone. The safe internal temperature for duck is 74°C (165°F). Cook longer if needed, checking every 10 minutes.

Finish with Direct Heat for Crispy Skin

7Once the internal temperature is near 74°C, move the duck over direct heat for 5-10 minutes, turning frequently to crisp up the skin and render the fat. Watch carefully to prevent burning.

Rest the Duck

8Remove the duck from the grill and let it rest for 15 minutes tented with foil. Resting allows juices to redistribute, ensuring tender and juicy meat.

Serve

9Carve the duck and serve with lemon wedges if desired. Enjoy your tender and crispy grilled duck!

Cooking Tips

1Always use a meat thermometer to check doneness; guessing can lead to unsafe or overcooked meat.

2Avoid cross-contamination by using separate utensils and plates for raw and cooked duck.

3Patting the duck skin dry helps achieve crispiness.

4If your grill has uneven heat zones, place the duck carefully to avoid hot spots that could burn the skin.

Equipment

Grill (charcoal or gas)
Meat thermometer
Tongs and basting brush
Drip pan
Sharp knife for carving
Aluminum foil

Shopping List

[ ] Whole duck (~2 kg) - $12.00 to $15.00 (Choose a fresh or well-thawed whole duck; avoid frozen duck with excess ice)
[ ] Salt (kosher or sea salt) - $0.20 (Buy a good quality salt for better flavor)
[ ] Black pepper - $0.10 (Freshly ground pepper enhances flavor)
[ ] Garlic powder - $0.15 (Choose pure garlic powder without additives)
[ ] Paprika - $0.15 (Smoked paprika adds a nice smokiness)
[ ] Olive oil or duck fat - $0.50 (Extra virgin olive oil is preferable)
[ ] Fresh thyme or rosemary (optional) - $0.50 (Fresh herbs lift the aroma)
[ ] Lemon (optional) - $0.30 (For serving and adding brightness)

Approximate total cost: $14.90

FAQ

How do I know when the duck is fully cooked and safe to eat?

Use a meat thermometer to check the internal temperature of the thickest part of the duck thigh. It should reach at least 74°C (165°F) for safety.

Can I use frozen duck for this recipe?

Yes, but make sure it is fully thawed in the refrigerator for 24-48 hours before cooking for even cooking.

How can I avoid flare-ups from dripping fat on the grill?

Use a drip pan beneath the duck to catch fat and control flare-ups. Also, cook over indirect heat primarily.

Can this recipe be done on an indoor grill or oven?

Yes, you can roast the duck in an oven at 180°C (350°F) following similar seasoning and cooking times, but expect longer cooking times and monitor temperature carefully.