HOW TO BBQ DUCK RECIPES

Steps:

• Remove and discard the neck, giblets, and any excess fat from both ends of the duck. Prick the duck skin all over with a small sharp knife, especially along the sides under the breasts, to allow fat to escape during cooking. Fill a large pot with enough water to cover the duck and bring it to a boil. Carefully lower the duck into the water. Place a heavy lid or plate on the duck to keep it submerged (ducks float). After the water comes back to a boil, lower the heat to a simmer and cook the duck for 15 minutes. Place a long-handled spoon or closed tongs into the duck cavity, and carefully remove the duck from the water, allowing the liquid from the cavity to drain back into the pot. Place the duck on a rimmed baking sheet lined with paper towels and pat dry, inside and outside.
• Prepare the grill for indirect cooking over high heat (450° to 550°F).
• Season the duck with the salt and pepper inside and outside. Bend back the wings and tie the legs together with butcher’s twine. Brush the cooking grates clean. Grill the duck over indirect high heat, with the lid closed, for 30 minutes. Brush the duck all over with 2 tablespoons of the hoisin sauce, and continue grilling until the skin is dark brown, about 10 minutes more (turn if necessary to prevent the sauce from burning on the bottom). Remove from the grill and let rest for 10 to 15 minutes before carving. Serve warm with the remaining hoisin sauce.

Steps:

• Remove and discard, or use for other purposes, the neck, giblets and any excess fat from either end of the duck; prick the duck skin all over with a small knife, going sideways and DON'T go through to the meat and pay special attention to the fattier areas of the breasts - you want to get as much fat out as possible during the boiling time.
• Fill a large pot with enough water to cover the duck (I placed the duck in the pot, filled with water, removed the duck and then placed the pot over the burner to heat); bring the water to a boil and then carefully lower the duck into the water and push it down (wooden spoons are good here); bring the water back to a boil, lower the heat to a simmer and cook the duck for 15 minutes.
• Place a long handled spoon into the duck cavity and lift carefully, letting the cavity water drain into the pot, then place the duck onto a rimmed baking sheet lined with paper towels; pat dry, inside and out.
• Season the duck with the salt and pepper, inside and out; bend back the wings and tie the legs together with twine.
• Grill over indirect high heat (see my comments in my description) for 45 minutes (less if you like your duck rare); brush the duck all over with 2 tablespoons of hoisin sauce and continue grilling until the skin is dark brown, about 10-15 minutes, watch carefully as the duck can brown pretty fast with the hoisin sauce on it.
• Remove from the grill and let rest for about 10 minutes before carving.
• Serve warm with remaining hoisin sauce -- we used a lot more sauce during the serving time!
• This is great with scallion cakes or you could also make a sort of 'peking duck' out of this with some mandarin pancakes, hoisin sauce and sliced green onions.