Citrus Herb Grilled Duck

Ingredients:

  • 1 whole duck (4-5 pounds), thawed if frozen
  • 1/4 cup olive oil
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh sage, chopped
  • Salt and pepper to taste
  • 2 oranges, halved
  • 2 lemons, halved
  • 1 large onion, quartered

Equipment Required:

  • Grill
  • CINNAGRILL® All Natural Cinnamon Fire Starter
  • Charcoal chimney (optional)
  • Large mixing bowl
  • Basting brush
  • Meat thermometer
  • Drip pan
  • Tongs
  • Foil
  • Carving knife and fork

Directions:

  • Prepare the Duck:

Rinse the duck inside and out and pat dry with paper towels.

In a small bowl, mix olive oil, orange juice, lemon juice, garlic, rosemary, thyme, sage, salt, and pepper.

Rub the herb mixture all over the duck, including under the skin and inside the cavity.

Stuff the cavity with the orange halves, lemon halves, and onion quarters.

 

  • Prepare the Grill:

Use a combination of CINNAGRILL® All Natural Cinnamon Hardwood Premium Lump Charcoal and CINNAGRILL® All Natural Cinnamon Hardwood Premium Charcoal Briquets for balanced heat and a delicious Spicy Sweet Smoky Flavor.

Light the charcoal using CINNAGRILL® All Natural Cinnamon Fire Starter and a charcoal chimney (optional). Allow the coals to become white-hot, about 15-20 minutes.

 

  • Set Up for Indirect Grilling:

Arrange the coals to one side of the grill for indirect grilling. This will allow you to cook the duck slowly without burning.

Place a drip pan under the grates where the duck will sit to catch drippings and prevent flare-ups.

 

  • Grill the Duck:

Place the duck on the grill over indirect heat, breast side up.

Cover the grill and cook the duck for about 1.5 to 2 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh.

Baste the duck with the drippings from the drip pan to keep it moist.

 

  • Rest and Serve:

Remove the duck from the grill and tent it with foil. Let it rest for 15-20 minutes before carving.

Carve the duck and serve with your favorite sides.