Grill-Roasted Duck on a Gas Grill

From The Cook's Illustrated Guide to Grilling and Barbecue

Why this recipe works:

While developing our grill-roasted duck recipe, we found that steaming the duck before transferring it to the grill for roasting helped reduce the total cooking time. Too much steaming made the meat dry and stringy, so we cut back the steaming time from 60 to 30 minutes. Since we couldn’t… read more

While developing our grill-roasted duck recipe, we found that steaming the duck before transferring it to the grill for roasting helped reduce the total cooking time. Too much steaming made the meat dry and stringy, so we cut back the steaming time from 60 to 30 minutes. Since we couldn’t render all the fat by steaming, we had to prick the skin to help render the rest of the fat on the grill and thereby produce the wonderful crispy skin that we desired for our grill-roasted duck recipe.

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Serves 3 to 4

The meat on a duck that is grill-roasted on a gas grill will be more moist than meat cooked on a charcoal grill, but the skin on the gas grill-roasted bird will be a touch less crisp. Make sure that yo use a drip pan under the bird to prevent a grease fire in the grill, as an excessive amount of fat will render from the duck. If you don't have an aluminum pan, fashion one out of heavy-duty aluminum foil. Even so, keep a squirt bottle handy in case of flare-ups. Use a sharp knife to trim away any skin that is not directly above meat or bone. Pull back any remaining skin in the neck cavity and cut away pieces of fat on the underside of the skin to expose the backs of the wing joints. The excessive amount of fat under the skin of the duck is rendered through two cooking processes: steaming and then grill-roasting. This method produces very thin, crisp skin and meat that is cooked through but still moist.

Ingredients

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