Charcoal Grilled Duck Food

HOISIN BARBECUED DUCK

Hoisin Barbecued Duck image

This is delicious and easy and only 4 ingredients! I found this in my 'Weber's Real Grilling' cookbook so it's kind of tailored to gas grill cooking...which is not to say that you can't do this on a charcoal grill, I would just carefully arrange the coals on the perimeter of the grill so that you're grilling on indirect heat. For gas grills, this is best done on grills with 4 vertical burners...place the duck on the middle of the grill and turn on the two end burners. That worked perfectly for me and I ended up with the best duck I've ever made. My 'neutral about duck' husband raved over it and asked me to make duck only this way in the future. I served this with my Baby Bok Choy with Oyster sauce (#74827) and my Scallion Cake (#82493) and I don't mean to self-promote those recipes but this ended up being such a perfect meal for us, I just can't help talking about it :)

Provided by Hey Jude

Categories Whole Duck

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 whole duck, about 5-6 lbs
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup hoisin sauce, divided

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.

Nutrition Facts : Calories 1316.2, Fat 125.2, SaturatedFat 42, Cholesterol 241.4, Sodium 1039.5, Carbohydrate 7.1, Fiber 0.5, Sugar 4.4, Protein 37

GRILLED DUCK BREAST

Grilled Duck Breast image

Any species of duck or goose will work with this recipe. I prefer to grill larger duck and goose breasts because they don't cook up instantaneously like, say, skinless teal breasts do. Serve with summer vegetables of your choice. I generally raid my garden for whatever is handy. If you are looking for a starch, bread's a good, hot-weather choice, but so would grilled potatoes or grilled sweet potatoes. To drink? A dry rosé, a light red like a Pinot Noir or Gamay or Grenache, or a light, crisp beer. My choice would be a pale ale.

Provided by Hank Shaw

Categories Main Course

Time 45m

Number Of Ingredients 5

Ingredients

4 large duck or small goose breasts
Salt
Olive or vegetable oil
Black pepper
Vegetables of your choice: Onions, (zucchini, tomatoes, peppers)

Steps:

Take your duck breasts out of the fridge and salt them well. Let them sit on the counter for 30 minutes to come to room temperature. If you are working with skinless breasts, keep wild duck breasts in the fridge and take domestic duck or goose breasts out of the fridge only 15 minutes before you cook them.
Get your grill ready by setting up a hot side and a cooler side. Make sure the grates are clean. When you are ready, pat the duck dry with paper towels and coat them with a little oil. Set the duck breasts skin side down on the hot side of the grill. Keep the cover open, and have a spray bottle of water ready. If the breasts are skinless, you won't have flare-ups. If they are skin-on but fairly lean, there might be one or two, but it'll be OK. If they are fat, however, you will need to be diligent with the spray bottle to douse flare-ups. Keep grilling the skin side until the skin is nice and crispy, about 6 to 8 minutes.
Turn the duck over and grill on the meat side until they're nicely browned, about 2 minutes on a hot grill.
Move the duck to the cooler side of the grill and poke it with your finger. Use the finger test for doneness to determine how done the breasts are. Chances are with larger duck breasts and definitely with goose breasts, you'll need to finish them with the grill covered on the cool side of the grill for a few minutes. How long? It depends, so check, using the finger test, every 90 seconds or so.
When the duck is ready, move it to a plate and let it rest uncovered, skin side up, for 5 minutes before slicing.

Nutrition Facts : Calories 278 kcal, Protein 45 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 174 mg, Sodium 129 mg, ServingSize 1 serving

CHARCOAL GRILLED DUCK

Charcoal Grilled Duck image

Make and share this Charcoal Grilled Duck recipe from Food.com.

Provided by Chrissyo

Categories Poultry

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

1 duck, cut into pieces (about 4 lbs)
2 tablespoons honey
2 teaspoons salt
2 tablespoons orange juice
2 teaspoons hoisin sauce
2 teaspoons coriander powder
2 tablespoons oil

Steps:

Wash duck and dry thoroughly.
Combine marinade ingredients and rub all over
Refrigerate for 1 hour.
Drain duck and keep marinade as a basting liquid.
Grill duck over hot charcoal for 20 minutes each side turning over frequently
Heat remaining marinade gently and thicken with cornstarch mixed in cold water.
Pour over duck and serve.

Nutrition Facts : Calories 5530.8, Fat 526.5, SaturatedFat 171.2, Cholesterol 964, Sodium 5624.9, Carbohydrate 43, Fiber 0.6, Sugar 40, Protein 146.6

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To grill duck breast on a charcoal grill, create a “two zone fire.” Place all of the charcoals evenly on one half of the grill and cook the duck breast over indirect heat on the …
From duckchar.com
Category Entree
Total Time 25 mins

Score skin of DUCKCHAR Moulard Duck Breast. Just be sure not to cut into the meat - the more scoring lines, the better. A good rule of thumb for the depth of the scoring lines is that if you can see the meat through them, your scoring lines are too deep. Take your time scoring. Proper scoring is essential for achieving crispy duck skin. Season both sides of duck breast with salt and pepper.
Grill DUCKCHAR Moulard Duck Breast to desired doneness. Moulard Duck Breast is best served medium rare. It doesn’t matter whether gas grilled or charcoal grilled duck breast. The process is virtually the same and we have precise directions for both methods To grill duck breast on a charcoal grill, create a “two zone fire.” Place all of the charcoals evenly on one half of the grill and cook the duck breast over indirect heat on the other half of the grill with the lid closed. Cook until the skin is thin, golden and crispy (about 5 to 10 minutes). To grill duck breast on a gas grill, preheat grill to 400 degrees F and place duck on top rack or over indirect heat skin side down with lid closed. Once enough fat renders off leaving a thin, golden layer of crispy duck skin, move onto the next step.
Flip and grill duck breast skin side up. For a charcoal grill, flip duck breast and cook over indirect heat for about 3 minutes. Then quickly char the skin and meat side of the duck breast directly over the charcoal for about 15 to 30 seconds on each side. This step will add some char and extra flavor. For the gas grill, flip duck breast and cook skin side up over over indirect. For each grilling method, this final step for grilling Moulard Duck Breast should take about 3 minutes. The duck breast is finished once the internal temperature reaches 131 degrees F for a medium rare finish. Cover grilled duck breast loosely with foil and let sit for 5 minutes. The duck breast internal temperature will rise to 135 degrees F (medium rare) as it rest. Cut, serve, and enjoy!

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SLOW-ROASTED DUCK LEGS WITH HOISIN-ORANGE GLAZE - WEBER

Brush the cooking grate clean. Add the wood chunks to the charcoal (or to the smoker box of a gas grill, following manufacturer's instructions). When the wood begins to …
From weber.com
Servings 4
Total Time 1 hr 10 mins
Category Poultry

Prepare the grill for indirect cooking over medium heat (about 325°F) using the ring-of-fire configuration. (For a charcoal grill, the coals are arranged in a ring on the charcoal grate, with an empty area in the center. For a gas grill, use the standard indirect cooking preparation.)
In a small saucepan over medium-high heat on the stove, combine the glaze ingredients. Bring to a simmer to melt the marmalade and then remove from the heat.
Brush the cooking grate clean. Add the wood chunks to the charcoal (or to the smoker box of a gas grill, following manufacturer's instructions). When the wood begins to smoke, cook the duck, skin side up, over indirect medium heat, with the lid closed, until the duck is evenly browned and crispy and is fully cooked, about 1 hour. During the last 15 to 20 minutes of grilling time, turn and baste the duck with the glaze every 5 to 10 minutes. Serve warm.

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GRILLED DUCK BREASTS AND ENDIVES WITH ... - FOOD & WINE

Season the duck breasts with salt and pepper and grill, skin side down, over a moderately hot fire for 4 minutes. Turn the duck breasts and grill for 3 minutes longer for …
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In a small saucepan, combine the 1/2 cup olive oil with the rosemary and juniper berries. Simmer over low heat for 2 minutes. Remove from the heat, cover and let stand for at least 20 minutes.
Light a grill. Brush the endives with olive oil and season with salt and pepper. Grill over a low fire, turning, for about 20 minutes, or until the endives are almost tender. Transfer the endives to a platter and cover loosely with foil.
Season the duck breasts with salt and pepper and grill, skin side down, over a moderately hot fire for 4 minutes. Turn the duck breasts and grill for 3 minutes longer for medium rare. Transfer the duck to a carving board to rest for about 5 minutes. Slice the duck breasts crosswise 1/2 inch thick and arrange the slices on a large warmed platter. Return the endives to the grill briefly to reheat, then add to the platter. Drizzle the duck with the rosemary-juniper oil and serve.

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From dadcooksdinner.com
Reviews 18
Category Sunday Dinner
Cuisine American
Estimated Reading Time 5 mins

Unwrap the duck, remove everything from the cavity, and pat dry with paper towels. Trim the neck skin just below the nub of the neck left on the duck. Poke the duck skin all over with a paring knife, so the fat can escape. Poke through the skin, but not into the meat – I poke with a very flat angle so I stay away from the meat. Sprinkle the duck with the salt and pepper, inside and out. Set in a baking dish, and put it in the bottom of the refrigerator, uncovered. Refrigerate at least overnight, preferably 24 to 48 hours.
Set the grill up for indirect low heat (250°F): Set your grill up for indirect low heat, 250°F, with a drip pan on one side of the grill and the fire as far over on the other side as you can get it. In my kettle grill, I open the bottom vents a crack, with the blades of the ash sweeper covering 3/4 of the rectangular holes. I make a tight pile of 80 unlit coals on 1/3rd of the charcoal grate, about three coals deep. (3/4 of a charcoal chimney full.) Nestle the smoking wood in the coals. Next, I light 10 coals in my chimney starter; when the coals are lit and covered with gray ash, I pour them on top of the unlit coals. Then I set the drip pan on the other side of the charcoal grate, add my grill grate, and brush it clean. I put the lid on the grill immediately and set the top vent to half open.
Grill smoke the duck: Put the duck on the grill grate over the drip pan, breast side up, and close the lid. Adjust the top vent to stabilize the temperature at roughly 250°F; let the temperature settle for fifteen minutes between vent adjustments. Once the temperature settles down, check the grill every hour and tweak the vent if necessary – a little more open for higher heat, a little more closed for lower heat. (The grill temperature is going to move around a lot; 250°F is my target, but I expect it to bounce around between 225°F and 300°F. And, keep the lid closed as much as possible – every time you lift the lid, heat will escape and the air you let in will cause the coals to heat up.) After an hour and a half, rotate the duck so the other side is facing the fire. The duck is done when it reaches a temperature of 175°F in the deepest part of the thigh, about 3 hours.
Serve: Remove the duck to a platter and let it rest for ten minutes. Carve and serve. (I cut the breasts and legs away from the body, slice the breasts crosswise into 1/2 inch thick slices, and serve each diner a sliced breast and a leg.)

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SUCCULENT AND DECADENT GRILL ROASTED PEKING DUCK RECIPE

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3.7/5 (86)
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Cuisine American, Chinese
Category Dinner, Main Course

Starting on the cavity side, gently work your fingers under the skin to separate the skin and flesh.
Bring a large pot of water to a boil. Set the duck on a rack in the sink and ladle the hot water over the duck to tighten the skin, flipping it halfway through the process.
Prick the skin of the duck all over with the tip of a paring knife or metal skewer to help the fat drain more easily.

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2/5 (5)
Estimated Reading Time 4 mins
Servings 4-5
Calories 183 per serving

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GRILLED DUCK RECIPE - NAPOLEON.COM

Place the duck on the spit rod into the grill and turn on the rotisserie motor. Place a drip pan with 1 cup of water under the duck. Grill for 1 hour and check the internal temperature and the drip pan. Add more water to the pan as needed. When the duck reaches an internal temperature of 100°F (38°C), begin basting with a mixture of orange ...
From napoleon.com

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HOW AMAZING GRILLED DUCKS ON CHARCOAL ON GROUND WITH ...

#ChetyCooking #Cooking #HowToCookHow Amazing Grilled Ducks On Charcoal On Ground With Covering Banana LeavesDear all beloved audiences and fans,Welcome to Ch...
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CHARCOAL GRILLED MARINATED WILD DUCK BREASTS | EMERILS.COM

Charcoal Grilled Marinated Wild Duck Breasts. Ingredients. 8 whole wild duck breasts, split, boned and skinned; 1 1/2 cups commercial Italian salad dressing; 3 tablespoons Worcestershire sauce; 3/4 teaspoon garlic powder; 3/4 teaspoon ground cloves; Juice of 3 lemons; 16 slices hickory smoked bacon; 2 tablespoons hot sauce ; Directions. Soak the duck breasts in salted …
From emerils.com

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CHARCOAL GRILLED DUCKS AND CHICKEN | PHNOM PENH STREET FOOD

Jun 2, 2020 - We can find these grilled ducks or roasted ducks in the afternoon after lunch starting from 2pm till evening. The most popular roasted duck is cooking in iro... Jun 2, 2020 - We can find these grilled ducks or roasted ducks in the afternoon after lunch starting from 2pm till evening. The most popular roasted duck is cooking in iro... Pinterest. Today. Explore. When …
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