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.
Servings: 6 servings
Calories: 2045kcal
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