BBQ Duck Recipe
A duck may be one of the fattest meats you will ever cook. The duck needs to melt the fat into a drip pan while cooking without allowing the meat to sit in the fat. The fat can be saved as a delicious seasoning. When the fat is gone, the duck’s skin will be nice and crispy in texture with a sexy golden brown color. Whether smoked, grilled, or cooked in the oven, duck is delicious.
Servings: 4
Calories: 337kcal
Ingredients
- Whole Duck
- Sea Salt
- Freshly Ground Pepper
- Lemongrass
- Spring Onion
- Fresh Lemon
- Fresh Rosemary Sprigs
Instructions
- If frozen, thaw in the refrigerator.
- When thawed, remove the neck and wings with a sharp knife.
- Use paper towels to dry the skin, leave overnight uncovered to allow the skin to finish drying.
- Remove any visible excess fat and any liquid in the cavity.
- Set up the grill for using a rotisserie rack.
- Preheat the grill to high.
- Rub salt and pepper into the skin, sprinkle into the cavity.
- Chop the lemon in slices.
- Mince the spring onions and lemongrass.
- Stuff the cavity with the lemon slices and the other seasonings.
- Place duck on the rotisserie, then put a drip pan underneath to catch the fat.
- Turn grill down to low heat and close lid.
- Cook about 20 minutes per pound.
- Duck is ready when the juices are clear and the skin is crispy and brown.
- Remove from the grill and allow to rest for about 15 minutes before slicing or removing the legs and breasts.
- Serve immediately.
Nutrition
Serving: 100g | Calories: 337kcal