Barbecues Luv a Godfreys Duck!

Yes, you can absolutely barbecue Duck! I

It absorbs smoke beautifully and yields rich, tender Meat.

Because Duck is very fatty, the key to success is controlling flare-ups and rendering the fat slowly so you get deliciously crispy skin. 

Whether you're cooking a whole bird or just the Breasts, here is how to get the best results:

1. Grilling Duck Breasts

Duck breasts cook much like a thick Steak.

They are best served medium-rare to medium (an internal temperature of 55° C to 60° C

Prep: Pat the skin completely dry. Score the skin in a crosshatch pattern (this helps render the fat and prevents the breast from curling up). Season generously with Salt and Pepper. 

Render: Place the Breasts skin-side down over a medium-low, indirect heat (or on a cast-iron skillet on the grill) for 10-15 minutes.

This allows the fat to melt away naturally without causing major grease fires. 

Sear: Flip and sear the meat side over direct, high heat for 1–2 minutes to get a nice crust. 

Rest: Let it rest for 5-10 minutes before slicing. 

2. Barbecuing a Whole Duck

Whole Ducks are great for low-and-slow smoking or rotisserie roasting. 

Prep: Prick the skin all over with a fork or needle so the fat can escape easily.
Stuff the cavity with aromatics like Orange, Onion, and fresh Herbs. 

Cook: Set your BBQ up for indirect cooking (meaning the coals are to one side or a drip pan is placed between burners) at around 160° C to 180° C.  Temperature: Roast with the lid down until the internal temperature of the thickest part of the leg reaches 70° C to 75° C. This usually takes 1.5 to 2

Now you know the Basics - here are some Recipes ideas to start you quacking!