Earth Eats: Real Food, Green Living

Get Out And Grill: Duck BBQ With Grilled Peaches

Check out our mouth-watering recipe for BBQ duck with grilled peaches to help you do something a little different for the summer holidays.

grilled duck

Photo: Rashad Mammadov/WFIU

This recipe for BBQ duck with peaches is an easy, show stopping recipe that will make you look like a pro even if you can barely boil water.

This is an easy, show stopping recipe that will make you look like a pro even if you can barely boil water. As with many restaurant recipes it is all about planning or “mise en place” or advance preparation.

By par-cooking the duck in advance you remove a majority of the fat that can cause flare-ups and burning. You also don’t need to worry about undercooking the meat and having burnt skin and raw duck.

You may do the same recipe with chicken, goose, game hens, or any other poultry for a change of pace.

Serves 2-4 depending on the size of the duck, the number of sides you are serving and your appetite.

Duck BBQ With Grilled Peaches

Ingredients

  • 1 par-cooked duck
  • 3/4 cup your favorite BBQ sauce
  • 4 peaches, cut in half and pitted

Cooking Directions

  1. For par-cooking the duck, preheat oven to 350° F. Remove giblets and trim excess fat. Rinse and dry. Gently prick the skin. Season as desired, inside and out with salt and pepper. Stuff with ½ oranges and lemons and fresh herb stems if desired. If you prefer, truss legs loosely.
  2. Spray roasting pan with cooking spray. Place the bird breast-side up on a rack in pan and fill with 1/3-1/2 inch of water. Roast duckling for 20 to 25 minutes per pound. Baste with pan juices every 15 minutes. The duckling is done when the legs move freely, the juices run clear, and the internal temperature atthe leg joint reaches 145-150° F.
  3. Remove duckling from oven and cool to room temperature. Cut into 1/2s or 1/4s and chill in refrigerator until needed.
  4. To cook on a gas grill, turn all burners to high, close lid and allow to heat up for about 15 minutes. When hot, leave 1 burner on high and turn the rest to med-low and close the lid. Place par-cooked duck on the grill over the burner on high. Cook 2-3 minutes per side or until lightly browned and crispy.
  5. Move duck to the cooler side of grill, skin side up, and brush liberally with BBQ sauce. Cook for 5-7 minutes. Brush with BBQ sauce again and turn over. Cook an additional 5 minutes.
  6. As the duck finishes on the slow side of the grill, grill the peaches. To do this brush the grill lightly with an oiled paper towel. Place the peaches, cut side down, on the hottest part of the grill and cook until caramelized. Turn them over and place on the cooler side of the grill until duck is finished.
  7. Remove duck and peaches from heat to a serving platter and drizzle with remaining BBQ, sprinkle with sea salt and a touch of freshly cracked black pepper.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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