Barbecue meals can quickly become redundant: steaks, chicken skewers, hot dogs… To add variety to your summer menu, nothing beats the delicacy of grilled duck. Wondering if duck can be cooked on the barbecue? Absolutely! Duck is a versatile meat that easily lends itself to various types of cooking. Follow our tips for a successful barbecue season.

1. Selecting the Ideal Duck Parts for Barbecuing

Almost all duck parts can be grilled, but some are more suitable than others. For best results, opt for duck breasts, duck sausages, duck burgers, ground duck, and whole duck, all of which require no cooking beforehand.

2.Thawing the Meat If Needed

Except for burger patties, it’s essential to defrost duck meat before barbecuing. Duck breasts must be placed in the fridge the day before so they slowly thaw overnight. If you plan to cook a whole duck, be sure to defrost it for at least 3 days in the fridge before preparing it. Duck sausages that have been frozen should also be placed in the fridge the day before. Duck burgers, on the other hand, should be cooked directly on the barbecue without being thawed.

3.Let Duck Sit at Room Temperature Before Grilling

For best results, take the duck out of the refrigerator and let it rest at room temperature before barbecuing. Let it sit for about 15 to 20 minutes to ensure even cooking.

4.Carefully Prepare the Duck Before Grilling

Our duck burgers and sausages are already seasoned and ready to cook on the barbecue, but our breasts and whole ducks require a few prepping steps.

Duck Breasts

Start by patting the breasts with a paper towel, then removing the membrane if necessary. Next, remove excess fat from around the breasts and score the skin in a crosshatch, without cutting into the flesh. Season the breasts to taste.

Whole Duck

Unwrap the duck and remove the giblets from its cavity: heart, liver, gizzard and neck. Rinse the duck under cold water and pat dry. Don’t forget to clean work surfaces and utensils after handling raw meat!

5. Choose the Correct Cooking Method for Your Duck Product

The best way to barbecue duck depends on the type of product you wish to prepare. Here are a few guidelines for each one.

Duck Burgers

Preheat your barbecue to medium heat and cook the burgers directly on the grill for about 5 to 7 minutes on each side.

Duck Sausages

Preheat your barbecue to medium heat and cook the duck sausages directly on the grill for about 10 minutes, flipping them over several times. There is no need to boil them beforehand or prick them before or during cooking.

Duck Breasts

Start by preheating your barbecue to maximum intensity. Grill the breasts directly over the flame for 2 minutes, skin side under, turning once during cooking. Turn off the burners on one side of the barbecue and transfer the breasts to this side for indirect cooking. Close the lid and continue cooking for 8 to 10 minutes, skin side down. Then, resume cooking over direct heat for about 2 minutes with the lid open. The breasts should be moderately firm to the touch and still pink inside.

For detailed instructions on barbecuing duck breasts, see this article [›››].

Tip: duck breasts are also delicious on skewers. Duck and Pineapple Kebabs with Ponzu Sauce [›››].

Spatchcock Whole Duck

Start by cutting the duck along the entire length of the spine. Open along the incision, breasts facing upwards, and press down to flatten. Place the duck in a baking dish and cover with aluminum foil. Preheat the barbecue to low-medium heat (325 °F to 350 °F), place the baking dish on the grill and close the lid. Cook for 40 to 45 minutes, basting the duck halfway through.

For more details, see our recipe for spatchcock duck with smoky whisky BBQ sauce [›››].

For the more experienced cooks, you can also try this grilled beer can duck[›››].

6. Preventing Flames

Worried about duck fat catching fire? To prevent this from happening, slide a small drip pan between the grill and the burners. This will catch any fat dripping from the meat, reducing the risk of uncontrolled flames.

7. Use a Thermometer

The best way to ensure your duck is cooked to perfection is to check its internal temperature with a meat thermometer.

Whole Duck

For safe consumption, make sure the internal temperature of the duck reaches 82 °C (180 °F). Take the temperature at the joint between the thigh and upper thigh.

Duck Breasts

The internal temperature of duck breasts should reach 58 °C (137 °F) for perfect cooking.

Duck Burgers

The middle of the duck burgers must reach an internal temperature of 74 °C (165 °F) to be cooked through.

Duck Sausages

Our duck sausages are sold fully cooked, so there’s no need to use a thermometer. Grilling them on the barbecue will grant them a golden, crispy exterior.

8. Let Duck Rest Before Serving

Once the duck has been removed from the grill (especially the breasts), let it rest for 5 minutes under aluminum foil before slicing and serving. This step allows the meat fibres to relax and the juices to redistribute, ensuring an even more flavourful dish.

With these tips, preparing and enjoying duck on the barbecue will be a pleasure all summer long!