This BBQ duck is a whole bird cooked over indirect heat until the fat renders and the skin turns deeply browned, then brushed with a tangy, smoky glaze. A short dry-brine helps season the meat and encourages crisp skin, while a drip pan keeps the grill manageable.
Ingredients
- 1 whole duck, about 5 lb (2.3 kg), giblets removed
- 2 tsp kosher salt (10 g)
- 1 tsp freshly ground black pepper (2 g)
- 1 tsp Chinese five-spice powder (2 g)
- 1 orange, about 5 oz (140 g), half cut into wedges and half juiced
- 2 scallions, about 1 oz (30 g), cut into short pieces
- 1/3 cup hoisin sauce (85 g)
- 1/3 cup ketchup (80 g)
- 2 tbsp apple cider vinegar (30 ml)
- 2 tbsp honey (42 g)
- 1 tbsp soy sauce (15 ml)
- 1 tsp finely grated fresh ginger (2 g)
- 1 garlic clove, finely grated (3 g)
- 1 tsp smoked paprika (2 g)
- 1 small applewood or cherrywood chunk, about 1 oz (30 g), optional
Instructions
- Dry and season the duck. Remove the duck from its packaging and take out the giblets if they are included. Pat the bird thoroughly dry with paper towels; do not rinse it, which can spread raw poultry juices around the sink. Trim away large loose pieces of fat near the cavity and neck, saving them for another use if desired. With the tip of a sharp skewer or paring knife, prick the skin all over, especially around the thighs and breast, taking care to pierce the skin and fat without stabbing into the meat. Mix the salt, pepper, and five-spice, then rub the mixture over the skin and inside the cavity. Put the orange wedges and scallions loosely inside the cavity. Set the duck breast-side up on a rack over a rimmed tray and refrigerate uncovered for 8 hours. This dries the surface and seasons the meat; keep the tray on a low shelf so raw juices cannot drip onto other food.
- Make the glaze. About 20 minutes before grilling, combine the hoisin, ketchup, cider vinegar, honey, soy sauce, ginger, garlic, smoked paprika, and juice from half the orange in a small saucepan. Bring it to a gentle simmer over medium-low heat, stirring often, and cook for 4 to 5 minutes until glossy and slightly thickened. Take it off the heat. Set aside about one-third of the glaze in a clean bowl for serving, and keep the rest separate for brushing onto the duck. Separating it now prevents sauce that touches undercooked poultry from being served at the table.
- Prepare the grill for indirect heat. Set up a charcoal grill with hot coals banked on opposite sides, leaving the center clear; place a foil drip pan in the middle. For a gas grill, heat the outer burners and leave the burner beneath the duck off. Adjust the burners or vents to hold the grill at 325–350°F (163–177°C). If using wood, add the chunk to the coals or smoker box once the grill is hot. A little wood aroma is enough: too much smoke can overwhelm the duck and make the glaze taste bitter. Put the cooking grate in place and make sure the drip pan sits below the bird.
- Grill the duck slowly. Take the duck out of the refrigerator while the grill heats, then set it breast-side up on the grate over the drip pan, not directly above a flame or coals. Close the lid and cook for about 1 hour 45 minutes to 2 hours 15 minutes, keeping the grill between 325°F and 350°F (163–177°C). Check the grill temperature now and then, adding a few coals if needed. Avoid repeatedly lifting the lid, since that releases heat and stretches the cooking time. If the pan fills with fat, carefully remove it with heatproof gloves and dispose of it safely; do not let grease spill onto the fire.
- Glaze near the end. Start checking the duck after about 1 hour 45 minutes. Brush a thin layer of the reserved-for-cooking glaze over the skin during the final 20 to 25 minutes, then add another light coat about 10 minutes later. Applying the glaze earlier can scorch its honey and ketchup sugars before the duck finishes cooking. Check the temperature with a food thermometer in the thickest part of the breast and the innermost part of the thigh, avoiding bone. The USDA FSIS safe minimum internal temperature for duck and other poultry is 165°F (74°C); verify that both locations reach it before removing the bird. If either spot is below temperature, close the lid and continue cooking, checking every 10 to 15 minutes.
- Rest and carve. Transfer the duck to a clean cutting board and rest it uncovered for 15 minutes. Uncovered resting helps keep the skin from steaming soft. Remove the legs at the joints, then slice the breast meat across the grain. Arrange the pieces on a platter and serve with the clean reserved glaze. If you notice juices or fat on the board, keep them away from cooked meat and serving utensils that have touched raw duck.
Tips
- Use the thermometer, not the clock, as the safety check. Grill models, duck shape, and outdoor temperature all affect cooking time. The 2-hour-15-minute cook estimate is a planning guide; the duck is ready when the breast and thigh each reach 165°F (74°C). If one area reaches temperature before another, keep cooking and recheck the cooler spot.
- Keep the skin dry and the fat away from the flame. Refrigerating the seasoned duck uncovered is useful, but if you do not have 8 hours, dry it well and proceed; the skin may be less crisp. Prick the skin shallowly so fat can escape without puncturing the meat, and use indirect heat with a drip pan to limit flare-ups.
- Adjust the glaze to your pantry. If hoisin is hard to find, use an equal amount of plum sauce; the result will be fruitier and usually a little less savory. If you do not have five-spice, use a pinch of cinnamon and ground ginger, or simply leave it out for a more straightforward pepper-and-smoke flavor. Soy sauce contains soy and can be replaced with an equal amount of coconut aminos, though the glaze will taste sweeter and less salty.
- Do not brush with sauce that has touched raw poultry. Keep the cooking glaze and serving glaze separate from the start. If you want extra sauce, warm the clean reserved portion separately, and use a clean brush each time you apply glaze to the duck.
Serving Suggestions
Serve carved duck hot with the reserved glaze, rice, or roasted potatoes to catch the rich juices. A crisp cabbage slaw with rice vinegar, scallions, and a little sesame oil adds freshness alongside the sweet-savory glaze. Grilled or steamed greens, such as bok choy, green beans, or broccoli, make an easy vegetable side. For a casual meal, set out small rolls or steamed buns, sliced cucumber, and extra sauce so everyone can make a sandwich.
Duck is richer than many grilled chicken dishes, so a sharp, lightly dressed salad can balance the plate. If you are serving a crowd, carve the bird before bringing it to the table; that makes portions easier and helps the skin stay intact. Put the clean reserved sauce in a separate bowl rather than pouring it over all the slices, so the skin remains crisp for longer.
Variations
For a citrus-forward version, replace the orange juice in the glaze with an equal amount of fresh lemon juice and add 1 teaspoon of finely grated orange zest. The sharper glaze cuts through the duck’s richness. To make it spicier, add 1 to 2 teaspoons of chili-garlic sauce or a pinch of cayenne to the glaze. Add a small amount first and taste before brushing, since heat concentrates as the sauce cooks.
You can also use a different mild fruitwood, such as cherry or pecan, in place of applewood; the smoke character will shift slightly but either works well. If a whole duck is not practical, use duck legs and cook them over indirect heat, checking for 165°F (74°C) in the thickest part. Pieces cook at different rates from a whole bird, so use the thermometer rather than relying on the whole-duck timing. The glaze works on grilled duck breast too, but cook breasts separately and check their temperature carefully rather than assuming they will finish at the same time as legs.
Storage and Reheating
Refrigerate leftover duck within 2 hours of cooking, in a shallow airtight container. It keeps for 3 to 4 days in the refrigerator. Store the meat and any clean leftover glaze separately if possible; this helps the skin stay less soggy and makes it easier to reheat only what you need. For longer storage, freeze cooled portions in a well-sealed freezer-safe container for up to 3 months for best quality. Thaw frozen duck in the refrigerator, not on the counter.
For the best texture, reheat carved pieces in a 325°F (163°C) oven, loosely covered until hot, then uncover for a few minutes to dry the skin. A skillet over medium-low heat also works: warm the meat gently, skin-side down, so the skin can crisp without burning. Add a spoonful of water to the pan if the meat seems dry, but keep it away from the skin. Reheat leftovers to 165°F (74°C), measured with a food thermometer. Avoid reheating the same portion repeatedly; warm only what you plan to serve.
Frequently Asked Questions
Can I make this BBQ duck on a gas grill?
Yes. Use the outer burners to create indirect heat and leave the burner directly beneath the duck off. Keep the lid closed and adjust the lit burners to maintain 325–350°F (163–177°C). A smoker box can hold a small piece of wood if you want smoke, but the recipe is still good without it.
Why does the duck need to be refrigerated uncovered?
Air-drying the salted skin for 8 hours helps remove surface moisture and gives the seasoning time to work. Drier skin is more likely to brown well on the grill. If you are short on time, pat the duck very dry and grill it anyway; expect the skin to be a little less crisp.
How can I tell when the duck is done?
Use a food thermometer in the thickest part of the breast and the innermost part of the thigh without touching bone. Both should reach 165°F (74°C), the USDA FSIS safe minimum for poultry. The cooking-time range is an estimate, so keep grilling if either reading is lower.
Can I prepare the glaze ahead?
Yes. Make the glaze up to 3 days ahead and refrigerate it in a covered container. Rewarm it gently until pourable before using. Keep the portion intended for serving separate from the portion used to brush the duck, and do not reuse sauce or a brush that has contacted raw poultry.
Can I cook the duck in the oven instead?
Yes. Roast it breast-side up on a rack over a roasting pan at 325–350°F (163–177°C), following the same temperature checks and adding glaze only during the final 20 to 25 minutes. You will miss the grill’s smoke, but the citrus-spice seasoning and sticky glaze still give the duck a barbecue-inspired flavor.
What can I do with the duck fat?
Let the fat cool until safe to handle, strain it if needed, and refrigerate it in a covered container. Use refrigerated fat within about a week, or freeze it for longer storage. Discard it if it smells off or has been contaminated by raw juices; never pour warm fat down the sink, where it can harden in the pipes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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