Grandville’s Duck Smoked then Grilled to Perfection

Grandville’s Ginger Orange Duck, last week I had a friend call and ask “if he brought dinner, would we cook it?” What can you say to something like that: “What time will you be here?”… He talked with Patti and she gave him some things for sides to think about.

Next day he shows up with two big ducks and things for Patti to do some sides. The first thing you think is that ducks are like chicken, cooked the same. Wrong! They are nothing like a chicken. Duck has a thick layer of very greasy fat covering the breast that needs some attention so that you don’t end up with “Greasy Duck”. Unlike a chicken it is all dark meat, so it takes longer to cook. When you are ready to eat you want your duck with very little or no fat and with a nice crispy skin and still very juicy. The way to do this is by slow roasting the duck on a grill or smoker. Our Royall Wood Pellet Grill/Smoker does both… perfectly.

Grandville’s Ginger Orange Duck
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 1 hour smoke, 2 hours grill
Grill: Royall 3000 Wood Pellet Grill
Pellets: Lumberjack Blend: hickory, oak, cherry

 Ingredients: Grandville’s Ginger Orange Duck

• 1 roasting duck
• 2 ½ cups Grandville’s Ginger BBQ Jam
• 6 oz. frozen orange juice, thawed
• 1 Tbsp. coarse ground black pepper
• 4 Tbsp. dried crushed garlic

Cleaned and Ready

Grandville’s Ginger Orange Duck
A Wood Pellet Grill Recipe

Directions: Grandville’s Ginger Orange Duck

Remove giblets and rinse the duck thoroughly in cold water. Pat dry with paper towels. The ducks are so fatty you need a way to let the fat drain out during cooking. An easy way to do this is by putting “vents” in the duck for the fat to drain through as the fat melts. To do this take a sharp knife and pierce the skin about 1 inch apart over the whole duck breast. You do not want to pierce the meat. You will be able to feel it when the knife passes through the soft layer of fat and stops against the meat. These vents will help the fat drain from the duck.

Spray the duck with some Worcestershire sauce. You are only adding some moisture to help the seasonings adhere. Now, sprinkle some of the pepper and garlic on the bird and rub it in covering the entire bird.

The duck will cook best standing up or on a rack. This allows the grease to drip away. Note: like a chicken, the fat dripping from the duck will burn. So, depending on the type of grill you have, you will want to put a pan or something under it to catch it. This is not a problem on a pellet grill because of the drip pan, and they cook with indirect heat.

We used a chicken stand and just stood the duck up on the grill. We let it smoke for an hour or so at 225 to pick up all those smoke flavors. Then, turn the heat up to 325 for 2 hours or until you reach an internal temperature of 170 (USDA 165). Low and slow, you need to give all that fat a chance to drain off. You will be able to tell when the fat has melted away from the duck. The skin will be nice and crispy with a beautiful brown color.

Mix the orange juice and Grandville’s together together and brush on the duck the last 30 minutes of your cook.

Grandville’s Ginger Orange Duck on the Royall Wood Pellet Grill

Grandville’s Ginger Orange Duck
A Wood Pellet Grill Recipe

Cooking Directions: Royall Wood Pellet Grill

Open the lid and set the dial to “Smoke”, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place the duck directly onto the grill and just let it hang out in the smoke and get happy for an hour or so. This is referred to as “smoking”; the temperature is around 165-180 degrees. 60 minutes of smoking is not enough to have any cooking effect on your meat. But, it is enough to open the pores so that the meat can pick up all the flavor of the smoke.

After 60 minutes, turn the digital control up to 325 degrees for about 2 hours. Remember, you want to go Low & Slow here. After an hour or so check the internal temperature of the duck you are shooting for 170-190 range. The last 30 minutes of your cook you want to brush on thick coating of your sauce mixture. I use a Maverick ProTemp Instant Read Thermometer for checking meat temperatures.

Pull it and let it rest 10 minutes before slicing.

Grandville’s Ginger Orange Duck
A Wood Pellet Grill Recipe

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Grandville’s Ginger Orange Duck, Lookin’ Good on the Royall

Cooking In the Oven:

We have been getting requests for recipe conversions for the Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. The Royall Grill is just like your oven except it uses wood pellets and has wheels.

Let it Rest for 10 Minutes

Grandville’s Ginger Orange Duck
A Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti

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Our new “Date Night Doins Seasoning”
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help@maverickhousewares.com
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Grandville’s Gourmet BBQ Sauces
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www.grandvillesbbqsauces.com

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