Crispy Whole Duck
Recipe by @divaqbbq
Ingredients
Duck
- 6-7 lb thawed all natural duck Add to Cart »
- 1 tsp table salt
- 1 tsp baking powder
Marinade
- 4 tbsp soy sauce (low sodium)
- 2 tbsp Mirin
- 1 tbsp pure sesame oil
- 1 tbsp peanut oil
- 1/3 cup honey
- 1 heaping tbsp garlic paste
- 1 tbsp ginger paste
- 2 tsp Annatto powder
- 1/2 tsp 5 spice powder
Cavity Stuffing
- 2.5-3" piece ginger peeled & sliced
- 1 tsp 5 spice powder
Directions
Day 1:
- Take thawed duck out of packaging.
- Rinse and dry duck completely.
- Place on a cookie sheet uncovered lined with a couple layers of paper towels.
- Put in fridge overnight.
Day 2:
- Run a gloved hand between the breast meat and the skin separating them.
- Dry duck again.
- Replace paper towels.
- Place in fridge overnight.
Day 3:
- Mix baking powder and salt together.
- Make slits in duck breast skin.
- Sprinkle over entire duck.
- Place duck on mesh baking rack onto a baking sheet.
- Place in fridge overnight.
Day 4:
- Mix ingredients for marinade together.
- Slather 1/4 of it all over duck.
- Place in fridge for 3-4 hours.
- Just prior to grilling pierce duck all over with the tip of a knife or a Thermapen and place ginger in cavity. This will allow a lot of the excess fat to render out.
- Preheat grill to 250F.
- Slather duck with marinate again.
- Place duck directly on grill tucking wings behind the breasts.
- After 1 1/2 hours slather duck with remaining marinade and increase grill temp to 350F.
- Grill for an additional hour or until the breast registers 165F.
- Check every 15 minutes.
- When duck is done it should be very dark red and dry to the touch.
