Cooking Duck On Charcoal Grill at Amy Macartney blog

Cooking Duck On Charcoal Grill. Place the duck, breast side up, on a rack over the drip pan. Season the duck with the salt and pepper inside and outside. The duck will render a large amount of fat which is very important to catch, so as to not muck up the inside of the grill. The duck will take about an hour. Mount the duck on the grill. Bend back the wings and tie the legs together with butcher’s twine. Be sure to use a drip pan. Cover the grill, turning the lid so that the vents are between the two piles of coals. Prepare the grill for indirect cooking over high heat (450° to 550°f). Working with a deboned duck also ensures even. Scoring the skin and cooking on a super hot grill are vital to success.

Kamado Grilled Duck Breast Saffire Grills
from saffiregrills.com

The duck will render a large amount of fat which is very important to catch, so as to not muck up the inside of the grill. The duck will take about an hour. Be sure to use a drip pan. Mount the duck on the grill. Place the duck, breast side up, on a rack over the drip pan. Bend back the wings and tie the legs together with butcher’s twine. Cover the grill, turning the lid so that the vents are between the two piles of coals. Prepare the grill for indirect cooking over high heat (450° to 550°f). Season the duck with the salt and pepper inside and outside. Working with a deboned duck also ensures even.

Kamado Grilled Duck Breast Saffire Grills

Cooking Duck On Charcoal Grill Bend back the wings and tie the legs together with butcher’s twine. Place the duck, breast side up, on a rack over the drip pan. Mount the duck on the grill. Prepare the grill for indirect cooking over high heat (450° to 550°f). Working with a deboned duck also ensures even. Be sure to use a drip pan. Season the duck with the salt and pepper inside and outside. Cover the grill, turning the lid so that the vents are between the two piles of coals. The duck will render a large amount of fat which is very important to catch, so as to not muck up the inside of the grill. Scoring the skin and cooking on a super hot grill are vital to success. The duck will take about an hour. Bend back the wings and tie the legs together with butcher’s twine.

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