Top Tips for Cooking Duck on the BBQ

This months blog is all about the BBQ. At Gressingham, we want to show you how easy it is to break out of a sausage and burger rut and add some variety to your al fresco dining! So here are our top tips and recipes for cooking duck on the BBQ like a pro!

It’s all in the marinade! BBQing brings out delicious flavour in itself, but to create something with that extra zing, a marinade or rub will work a treat. We suggest leaving your duck to soak up the marinade for at least an hour. When cold, the fibres in the duck close, preventing the flavour from fully infusing. Therefore, we suggest leaving the meat out of the fridge in a cool place for the last hour of steeping. Also, allowing the meat to come down to room temperature before cooking will result in it being more tender.

One marinade that we are loving at the moment is this delicious Sweet Chilli Marinade for duck:

Sweet Chilli Marinade

1. In a bowl mix together 120ml of sweet chilli sauce, 60ml of soy sauce, 2 cloves of garlic finely chopped and 2 tbsp of fresh ginger finely chopped, 1 tbsp sesame oil and 1 tbsp brown sugar.
2. Paint a thin layer of the mixture on to your whole duck, duck legs or duck breasts before cooking
3. Cook the meat on to the BBQ following our how to guide, paint more marinade on to the duck towards the end of cooking

Make sure you enter our competition for your chance to win the World of Zing ‘Ultimate BBQ Kit’ for a selection of rubs and marinades that will work beautifully with duck! Click Here

Our skinless duck steaks are also a great alternative to breast or leg. You can treat them just like a steak and they require a short cooking time.

Resting – always rest your duck before serving. Remove it from the heat, cover it in tin foil and leave in a warm place for 10 minutes. This allows the meat to relax and releases all the delicious juices.

Presentation – BBQ dishes have the potential to look less than Instagram worthy, so add colour with vibrant fresh herbs like flat leaf parsley and coriander or bright vegetables such as grilled tomatoes and peppers. These will add a pop of colour and flavour to your duck!

We love this delicious salad by Jamie Oliver. The citrus flavours go perfectly with duck!

Sliced Fennel, Orange & Almond Salad

Ingredients

– 3 Bulbs of fennel

– 1 Handful of almonds

– 3 Oranges

– A Few springs of fresh mint

– 2 Handfuls of rocket

– Sherry vinegar

– Extra virgin olive oil

Method

1. Using a speed peeler, shave the fennel, then place in a bowl of ice water.
2. Toast the almonds in a dry frying pan, then crush in a pestle and mortar.
3. Peel and very thinly slice the oranges, then arrange on a platter.
4. Pick the mint leaves. Drain the fennel, spin, then mix with the mint, rocket, a splash of sherry vinegar and oil, and season well with sea salt and black pepper.
5. Scatter the fennel mixture over the oranges and top with toasted almonds.

For more Al Fresco recipesClick Here!

Happy BBQing!