Thinking of grilling whole duck this weekend, rather three ducks. Probably on a gas grill as I have more room and more control. Thoughts anyone?
Rotisserie. Did one 2 weekends ago with a buttermilk brine. Turned out great.
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has to be rotisserie w a drip pan . . .
Drip pan big time. Filled with water…
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Ok I can fit maybe two on a charcoal rotisserie, the third on the gas grill grates. These are barely 3 pounds from a local farm. Two Pekin, one Muscovy. Timing similar to oven?
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I’m definitely interested in hearing your method and how they come out. My best result for whole duck have been when I gave the thighs a head start with cooking, like boiling them in water (yes!) in a roasting pan on the stovetop with the water only up to the level of the thigh to get the thigh partially cooked without cooking the breast, then transfer to roasting or grilling for even doneness and the Chinese way of steaming the whole bird before roasting.
Everyone has a duck press, right?
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Haven’t done this but my main thought I’d start on very low heat to render out the fat (into drip pan) and turn up only at the end to brown. Score the duck well. Def use some wood chips for smoke effect. Keep an eye on things all the time.
I have read about scoring duck to help render fat and crisp the skin for rotisserie but I poked 100 or so shallow holes through the skin to give the fat an exit (definitely into drip pan filled with potatoes ideally). I do score the fat when I grill duck breasts to good result.
A rotisserie chicken on Weber kettle cooks for 1 hour 20 minutes for me, so roughly 20 minutes longer than roasting in 425 degree oven. The 6-1/2 lb duck went 1 hour 40 minutes on the rotisserie.
Filled with potatoes. Not water.
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