Recipes

Cider-Glazed Whole Duck

Preparation & Cooking Time:
Serves: 4

Ingredients

Glaze
4  cups fresh apple cider (not from concentrate)
1  teaspoon grated fresh ginger
1/2  teaspoon ground cinnamon
1/2  teaspoon kosher salt

1  Muscovy duck, 4-1/2 to 5 pounds
1  small onion, sliced
1  small carrot, sliced
2  ribs celery, roughly chopped
  Kosher salt 
  Freshly ground black pepper

Method

Recipe from Weber’s Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

INSTRUCTIONS

1. In a medium saucepan combine the glaze ingredients and bring to a boil. Continue boiling until the mixture is reduced to 1/2 cup (but not more, or it will burn). Set the mixture aside and allow to cool to room temperature.

2. Remove and discard the neck, giblets, wing tips, and any excess fat from the duck. Rinse the duck under cold water and pat dry with paper towels. Prick the duck all over with a fork, especially along the sides under the breasts, to allow fat to escape during cooking. Season the duck, inside and out, with salt and pepper. Squeeze the lemon quarters into the cavity of the duck, then place them along with the onion into the cavity. Tie the legs together with cotton string. 

3. Place the duck, breast side up, on a roasting rack set inside a 13- by 9-inch heavy-gauge foil pan. Grill over indirect medium heat (350°F to 450°F) until the internal temperature of the breast reaches 165°F, 1-1/2 to 2 hours. Start brushing the glaze over the duck about halfway through grilling time, then every 15 minutes until the juices are slightly pink and the duck is done. Keep the lid closed as often as possible during grilling. Remove from the grill and allow to rest for 15 to 20 minutes before carving. Serve warm or at room temperature.