Follow these steps for perfect results
Duck
Whole
Salt
To taste
Pepper
To taste
Hoisin Sauce
For serving
Plum Sauce
For serving
Prepare the barbecue: If using charcoal, ignite briquets and let them burn until dotted with ash. Arrange coals for indirect cooking with a drip pan in the center. If using gas, preheat to high, then adjust to medium for indirect cooking.
Prepare the duck: Remove giblets, rinse, and pat dry. Pierce the skin all over with a fork. Fold wing tips under back. Secure neck skin and body cavity with skewers.
Initial barbecue cooking: Place the duck, breast up, over the drip pan on the grill. Cover and cook until lightly browned and a thermometer inserted in the thigh registers 185°F (about 2 hours). Maintain barbecue temperature around 300°F, adding coals as needed.
Cool and chill: Transfer duck to a platter and let cool for at least 2 hours. Chill if making ahead.
Baking: Place duck in a V-shaped rack in a baking pan.
Final bake: Bake in a 350°F oven until very richly browned (about 55 minutes).
Serve: Transfer to a platter. Slice skin, trimming fat. Cut meat and season with salt and pepper. Serve with hoisin or plum sauce.
Expert advice for the best results
Ensure the barbecue temperature remains consistent for even cooking.
Prick the duck skin thoroughly to allow fat to render properly.
Use a good quality meat thermometer for accurate temperature readings.
Baste the duck with its own rendered fat during the baking process for added flavor and moisture.
Everything you need to know before you start
20 minutes
The duck can be cooked and chilled a day ahead.
Serve sliced duck on a platter garnished with scallions and a drizzle of hoisin sauce.
Serve with steamed rice and stir-fried vegetables.
Its earthy notes complement the duck's savory flavor.
Cuts through the richness.
Discover the story behind this recipe
Duck is a popular dish in Chinese cuisine, often served during celebrations and special occasions.
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