Grilled Stuffed Duckling Recipes

GRILLED CRISPY DUCK STUFFED WITH APPLES AND ONIONS

Steps:

• Cut apples and onions into quarters. Remove seeds from apples and set aside. Rinse duck with cold water and pat dry. Discard giblets and organ meats. Trim all loose fat from the inner cavity. Stuff cavity with apples and onions. Sprinkle duck liberally with salt and pierce skin in several places with a fork.
• Place the duck, breast side up, in a roast holder (which is placed in a drip pan for gas grill) in the center of the cooking grate. Cook 1 1/2 to 2 hours, piercing the underside of the duck every 30 minutes to remove excess fat. When the duck juices run clear, and the internal temperature is 170 to 180 degrees F, remove from grill and let rest for 15 minutes. Remove apples and onions from duck cavity and place on cooking grate to crisp. Serve duck with the grilled apples and onions while still warm.

GRILLED STUFFED DUCKLING

Steps:

• Bring water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
• Heat 1 1/2 tablespoons butter in a skillet over medium heat. Add onion, mushrooms, and serrano peppers; cook and stir until lightly browned, about 5 minutes. Mix in the cooked couscous and cayenne pepper.
• Fill the duckling's cavity with the couscous mixture. Spread 1 tablespoon butter in a thin layer over the duckling's skin. Rub skin with basil, salt, and pepper. Wrap in aluminum foil.
• Preheat grill for medium heat, about 300 degrees F (150 degrees C). Lightly oil the grate.
• Place duckling on grill and cook for about 30 minutes, turning once. Remove foil; continue grilling, turning occasionally and basting with butter each time. Cook until no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
• Remove the duckling from the grill, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Spoon out the couscous and serve alongside the duckling.

SPICE RUBBED GRILLED DUCK BREAST

Steps:

• Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.
• Heat a grill to medium (make sure it's not too hot since the key is to cook duck slowly to render the fat) and wipe down the grates with an oiled towel. Place the duck skin-side down on the grate and cook until the skin is seared and the fat is rendered, 4 to 5 minutes. (If there are occasional flare-ups from the fat, move the duck around on the grill to a new spot away from the flame each time.) Flip the duck over and place on a cooler part of the grill. Cook for an additional 5 minutes for medium-rare. Let rest for 5 to 7 minutes before cutting against the grain into thick slices.

STUFFED DUCKLING

Steps:

• In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Add the bread cubes, rice, basil, rosemary, sage, parsley flakes, 1/2 teaspoon salt and pepper. Add the raisins, pecans and enough broth to moisten; toss gently., Sprinkle duck cavity with remaining salt. Lightly stuff bread mixture into duck. Place breast side up on a rack in shallow roasting pan. Prick skin well with a fork., Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 180° for duck and 165° for stuffing. Drain fat as it accumulates during roasting. Cover duck with foil and let stand for 20 minutes before removing stuffing and carving.

GRILLED STUFFED DUCKLING

Steps:

• Bring water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
• Heat 1 1/2 tablespoons butter in a skillet over medium heat. Add onion, mushrooms, and serrano peppers; cook and stir until lightly browned, about 5 minutes. Mix in the cooked couscous and cayenne pepper.
• Fill the duckling's cavity with the couscous mixture. Spread 1 tablespoon butter in a thin layer over the duckling's skin. Rub skin with basil, salt, and pepper. Wrap in aluminum foil.
• Preheat grill for medium heat, about 300 degrees F (150 degrees C). Lightly oil the grate.
• Place duckling on grill and cook for about 30 minutes, turning once. Remove foil; continue grilling, turning occasionally and basting with butter each time. Cook until no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
• Remove the duckling from the grill, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Spoon out the couscous and serve alongside the duckling.