Ingredients

How to make it

  • 1. Remove and use for other purposes, the neck, giblets and any excess fat from either end of the duck, my cat and dog like that part.
  • 2. Prick the duck skin all over with a serving fork or small knife, going sideways and DON'T go through to the meat. Pay special attention to the fattier areas of the breasts - you want to get as much fat out as possible during the boiling time.
  • 3. Fill a large pot with enough water to cover the duck and 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.
  • 4. 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.
  • 5. Season the duck with the salt and pepper, inside and out; bend back the wings and tie the legs together with twine.
  • 6. Fire up your BBQ and add some smoke chips. Lay the heat deflector over the fire and grill the duck over indirect med/high heat 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.
  • 7. Remove from the grill and let rest for about 10 minutes before carving.
  • 8. Serve warm with remaining hoisin sauce -- we used a lot more sauce during the serving time!
  • Whatever sides you feel like. We did green veggies and Spring Rolls.

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  • twill10 7 years ago
    sounds great, thanks. I hope you are doing good.
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