Season the duck with the salt and pepper inside and out. Bend back the wings and tie the legs together with butcher’s twine. Brush the cooking grates clean. Grill the duck over indirect high heat, with the lid closed, for 30 minutes. Brush the duck all over with 2 tablespoons of the hoisin sauce. Continue to grill until the skin is dark brown, about 10 minutes more (turn if necessary to prevent sauce from burning on bottom). Remove from the grill and let rest for 10 to 15 minutes before carving. Serve warm with the remaining hoisin sauce.
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