I am a huge fan of duck. I love it baked, Asian BBQ, in tacos, even burgers. Yesterday we hit the local Asian grocery store and I was able to pick up an utility duck for only $10. Considering ducks are generally quite expensive, I thought the loss of a wing or a leg was more than worth it. As it is summer, I didn’t really want to have the oven running for a couple hours. So I did it up on the BBQ. And I think it’s the way I’m going to do it from now on. BBQ duck gives you a great crispy skin, cooks it evenly, and has the added bonus of not heating up the house. Hubby gave it the stamp of approval, mentioning that he preferred it to the oven method as it gave it the super crispy skin.
For cooking the duck, I used a beer can chicken rack. It worked perfectly. The duck was able to crisp up all around, it was about the same size as a chicken, so it fit just fine inside the BBQ, even standing up. Make sure to give it a very liberal coating of salt, that helps the skin get even crispier!
I did make a bourbon mustard sauce, but found it a tad too strong for the duck. The bbq duck was very tasty all on its own.
BBQ Duck
Ingredients
- 1 beer can chicken pan
- 1 shallow roaster pan
- 1 5 lb duck
- Course hickory smoked salt
- Fresh cracked pepper
Instructions
- Give the entire duck a very liberal coating of salt and pepper.
- Place the duck on the beer can chicken pan, tuck the wings in, wrapping in tinfoil to prevent from burning
- Place on the shallow roaster.
- On a two burner bbq, start the bbq on one side. You want the bbq at 300F to 325F.
- Place the roaster on the unheated side.
- Let roast for 1 hour, then rotate the roaster.
- Let roast for another hour.