Grilled Duck

Grilled Duck with Orange Sauce is a delectable dinner to serve for holiday meals, special occasions or for entertaining guests. A simple recipe for grilling a whole duck and delicious orange sauce for serving.

Grilled duck turns out tender, juicy and full of delicious flavor with a crispy skin. If you have ever wanted to try cooking duck, it’s really easier than you think and makes a show- stopping main dish for any celebration.

Ingredients for Grilled Duck with Orange Sauce:

• Whole Duck
• Butter
• Granulated Garlic
• Fresh Rosemary
• Olive Oil
• Kosher Salt
• Black Pepper
• Smoked Paprika

For Orange Sauce:

• Orange Marmalade
• Orange Juice
• Granulated Garlic
• Ground Ginger
• Kosher Salt
• Black Pepper
• Brown Sugar

How to Grill Duck: 

Thaw duck if frozen, drain well.

• Make the garlic and herb butter by mixing softened butter with garlic and rosemary. 

• Pat dry with paper towels on the inside and outside. Place on a rimmed baking sheet. 
• Carefully make an X in just the skin of the back of the duck. This will help the fat to drain as it cooks. 
• Flip the duck over and  loosen the skin over the breast and spoon butter mixture under the skin. 
• Truss the duck with butcher twine. 
• Place the duck on a wire rack and place over a foil roasting pan.

• Spray with olive oil and sprinkle with salt, pepper and smoked paprika.

• Prepare a grill fire to 350°. 
• Cook the duck over indirect fire with the lid closed. 

• Keep the grill fire between 325° and 350°, cook for about 1 hour until duck reaches 165° using a digital meat thermometer. Test in the thick part of the thigh near the bone. Do not overcook the duck or it will be dry and flavorless.

• Remove duck from the grill and allow to rest over the roasting pan for 15 minutes. 
• Drain juices into the roasting pan. 
• Move duck to a cutting board to carve. 

• Prepare the orange sauce by adding orange marmalade to a small sauce pan with orange juice, garlic, ginger, salt and pepper. Whisk to combine. Place over medium heat, cook 2 minutes. Stir in brown sugar and continue to cook until sauce starts to bubble. Remove from heat. 

• Carve the duck and slice the breast.

• Serve orange sauce over sliced duck with mushroom rice or grilled vegetable rice pilaf.

How to Store and Reheat:

• Store duck in an airtight container in the refrigerator up to 3 days. Store orange sauce in a covered container in the refrigerator up to 3 weeks.
• Reheat duck in a skillet coated with butter or olive oil over medium-low heat, cooking until heated through.

Duck Fat:

Duck is extremely fatty and will produce a good amount of drippings that collect in the foil roasting pan. Pour the drippings into a glass container, cover and refrigerate.

The duck fat will separate from the juices. Skim the fat off and store in a separate container in the refrigerator for up to 6 months or freeze up to one year. Use the juices to make gravies, soups or stir it into your favorite casseroles and pasta dishes.

Uses for Duck Fat:

• Duck Fat Ribeye Steaks
• Garlic and Cracked Pepper Steaks
• Duck fat fries or potatoes
• Duck Confit
• Garlic Confit
• More Duck Fat Ideas

More Delicious Grilling Recipes to Try:

• Grilled Turkey
• Pecan BBQ Chicken
• Rosemary Garlic Grilled Chicken

This Grilled Duck with Orange Sauce is an impressive main dish to serve for your next holiday gathering or celebration dinner with friends and family. A classic gourmet recipe that is so simple to make on the grill. 

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5 from 3 votes

Grilled Duck

Grilled Duck with Orange Sauce is a delectable dinner to serve for holiday meals, special occasions or for entertaining guests. A simple recipe for grilling a whole duck and delicious orange sauce for serving.

Prep Time10 minutes mins

Cook Time1 hour hr

Additional Time15 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Grilling

Cuisine: American

Keyword: easy duck recipe, grilled duck with orange sauce, how to cook duck

Servings: 6 servings

Calories: 2045kcal

Author: Milisa

Ingredients

• 5-7 pound duck
• 2 tablespoons softened butter
• 1 tablespoon granulated garlic
• 1 teaspoon ground rosemary
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika

For the Orange Sauce:

• 1 cup orange marmalade
• ¼ cup orange juice
• 1 tablespoon granulated garlic
• 1 teaspoon ground ginger
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ⅓ cup brown sugar

Instructions

• Thaw duck if frozen, drain well.
• Make the garlic and herb butter by mixing softened butter with garlic and rosemary. 
• Pat dry with paper towels on the inside and outside. Place on a rimmed baking sheet. 
• Carefully make an X in just the skin of the back of the duck. This will help the fat to drain as it cooks. 
• Flip the duck over and  loosen the skin over the breast and spoon butter mixture under the skin. 
• Truss the duck with butcher twine. 
• Place the duck on a wire rack and place over a foil roasting pan.
• Spray with olive oil and sprinkle with salt, pepper and smoked paprika.
• Prepare a grill fire to 350°. 
• Cook the duck over indirect fire with the lid closed. 
• Keep the grill fire between 325° and 350°, cook for about 1 hour until duck reaches 165° using a digital meat thermometer. Test in the thick part of the thigh near the bone. Do not overcook the duck or it will be dry and flavorless.
• Remove duck from the grill and allow to rest over the roasting pan for 15 minutes. 
• Drain juices into the roasting pan. 
• Move duck to a cutting board to carve. 
• Prepare the orange sauce by adding orange marmalade to a small sauce pan with orange juice, garlic, ginger, salt and pepper. Whisk to combine. Place over medium heat, cook 2 minutes. Stir in brown sugar and continue to cook until sauce starts to bubble. Remove from heat. 
• Serve orange sauce with grilled duck.

Notes

How to Store and Reheat:

Store duck in an airtight container in the refrigerator up to 3 days.

Orange sauce can be stored in a covered container in the refrigerator up to 3 weeks.

Reheat duck in a skillet coated with butter or olive oil over medium-low heat, cooking until heated through.

Duck Fat:

Duck is extremely fatty and will produce a good amount of drippings that collect in the foil roasting pan. Pour the drippings into a glass container, cover and refrigerate.

The duck fat will separate from the juices. Skim the fat off and store in a separate container in the refrigerator for up to 6 months or freeze up to one year. Use the juices to make gravies, soups or stir it into your favorite casseroles and pasta dishes.

Nutrition

Serving: 1g | Calories: 2045kcal | Carbohydrates: 49g | Protein: 101g | Fat: 158g | Saturated Fat: 54g | Polyunsaturated Fat: 93g | Cholesterol: 455mg | Sodium: 588mg | Fiber: 1g | Sugar: 43g

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