Written by Ralph
I used to think duck had too much fat to be roasted on a charcoal grill, but the first time I tried it, it turned out perfect. Now I use this method when I just want to get it started and relax until it’s done, like I did this past Christmas with our pre-ordered duck from Ralf Stoffers at the Bargteheide Farmers’ Market.
The only drawback is that you don’t get any drippings for gravy, but the carcass makes such flavourful stock (you can use the ingredients from this chicken stock recipe). We usually have frozen gravy from a previous roast on hand if needed. This Christmas, I made baked potatoes in duck stock as a side, so gravy wasn’t an issue.
I froze the leftovers to make sloppy joes on croissants.
In summer, roasted duck on a charcoal grill is equally delicious.
Roasted Duck on a Charcoal Grill
Ingredients
Method
- Prep the duck by removing the giblets and neck, if they are inside, and set them aside. Cut off any thick pieces of fatty skin that are usually around the neck, and cut off the tail. I put all of this in a small pan to roast alongside the duck, making some treats for our dog, Mogly, or yourself if you like the organs. I do usually have a bite of the liver myself.
- Once trimmed, tie the legs and wings to the body, then place the duck in the clean sink. Pour boiling water all over it on both sides. You’ll notice the skin contracting and pulling tight against the meat, helping keep the fat firmly adhered to it.
- Place the duck on a large plate or casserole dish and poke through the skin to the meat with the point of a sharp knife. This will help some of the herbs pass through the fat to the meat. Sprinkle generously with salt and pepper and massage Herbs de Provence all over it. I don‘t bother putting anything in the cavity.
- Place a large pan under the center of the grill to catch fat drippings. Start your charcoal and get the grill warmed up. I first started with just one side tray of coals, but because it was below zero, the grill wasn‘t heating up well, so I added the second tray. Place the duck in the centre of the grill, breast up, for nicer, crispier skin, then shut the lid.
- Keep the temperature at around 200°F (93°C) for 2 hours, or until the centre of the thigh reaches around 175°F (79°C). Remove it to a large serving plate and let it rest for 15 minutes.
- After resting, pour off the accumulated juices into your stock pot, remove the string, and carve away!