How to BBQ Duck

In this blog we want to show you a few ways to break out of a burger and sausage BBQ rut with a handy guide!

Duck has been seen in the past as a meat that is hard to cook and this could not be further from the truth! However, if you want to achieve delicious BBQ flavour but want the accuracy of cooking in the oven, you can cook your meat in the oven to begin with before transferring to the BBQ to finish off. Here are a few fool proof ways to cook our products on the BBQ.

Using a griddle pan

A griddle pan is a perfect way to gain confidence when using the BBQ. It gives you an extra layer between your food and the flames, so you still get that delicious BBQ aroma, but more control of the cooking. You can use the griddle pan on the BBQ just as you would a frying pan on the hob. It is great for our skinless duck steaks and breasts, as well as a wonderful way of cooking side vegetables. For duck steaks, simply heat a little oil in the griddle pan and fry them for 8 – 10 minutes.

To roast vegetables, chop your favourite vegetables into chunks such as peppers, asparagus, aubergine and tomatoes. Brush with olive oil and add a whole clove of garlic and a chunk of lemon to add flavour. Season well, leave the vegetables alone for long enough that they get a slightly charred and flip so both sides cook.

Tin Foil

Like a griddle pan, using tin foil gives you a useful extra layer between your meat and the flame, but it is also useful for keeping in flavoursome juices, ensuring your food does not dry out. For this reason it is the perfect way to cook our Spatchcock Poussin on the BBQ and also duck legs, which require longer cooking times and cooking all the way through. Just wrap your meat in the foil with some air space to keep in some steam.

Oven first

Cooking your duck in the oven and then transferring it onto the BBQ is a great way to keep the accuracy of oven cooking, while still being able to achieve that delicious BBQ flavour. Cook spatchcock duck in the oven till it is fully cooked, then transfer it directly onto the BBQ for 5-10 minutes to finish it off. Pasting on a marinade such as a sweet chilli sauce at this point is a great way to add maximum flavour before allowing it to rest.

Now you have all the tips we’ve gone into our treasure trove of duck recipes and picked out the 5 best ideas for your BBQ. So what are you waiting for? Crack open a beer, fire up the BBQ and get cooking!

(Note – we can’t guarantee sunshine, but we can guarantee great-tasting food and smiles all round.)

1. Salt and Pepper Spatchcock Poussin on the BBQ: This recipe for yummy poussin in a simple salt and pepper marinade tastes great on the BBQ but if the weather has betrayed you, you can cook it indoors! Serve with salad or roasted summer veg.
2. Beer Can Duck: This is a party pleaser; a whole duck roasted on a Beer Can on your BBQ. It’s easier than it looks and tastes great, too – you just need to empty out two-thirds of a 500ml can of beer, pierce a couple of holes in the top of the can, sit the duck on the can and BBQ for 2 hours.
3. Honey and soy marinade for duck: Quick, simple and delicious – this honey duck breast will be cooked and ready to go in 15 minutes. It can be gluten free, too – just swap the soy sauce in the recipe for tamari sauce.
4. Sweet Chilli Marinade for Duck: This zingy marinade is easy to make and delicious on whole duck, legs or breasts – take your pick!
5. Duck Burger with Plum and Chia Ketchup: This recipe is for oven-cooking, but you can just as easily prep your burgers and then cook them on the BBQ. They’re made with skinless duck breast, so they’re a great source of lean protein.

Happy BBQing!