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circle-smallAll RecipesPoultry

Recipe by Jamie Purviance

Orange and Ginger Duck with Cilantro Carrots

  • People

    Serves 4

  • Prep Time

    30 mins

  • Refrigeration Time

    12 to 24 h

  • Grilling Time

    1:15 h

  • People

    Serves 4

  • Prep Time

    30 mins

  • Refrigeration Time

    12 to 24 h

  • Grilling Time

    1:15 h

the Ingredients

  • 1 whole duck, 4½ to 5 pounds, excess skin, neck, giblets, and wing tips removed
  • 1 tablespoon vegetable oil
  • 3 garlic cloves, finely chopped
  • 2½ teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 bag (1 pound) baby carrots
  • ⅓ cup orange marmalade
  • 2 teaspoons soy sauce
  • 1 teaspoon ground ginger
  • ½ teaspoon hot chili-garlic sauce, such as Sriracha
  • 2 tablespoons finely chopped lightly salted dry-roasted peanuts
  • 2 tablespoons finely chopped fresh cilantro leaves

Special Equipment

  • Weber Gourmet BBQ System Cooking Grate
  • Weber Gourmet BBQ System™ Poultry Roaster
  • poultry shears

Instructions

  • 01 Place the duck on a wire rack set on a rimmed baking sheet. Refrigerate, uncovered, until the skin looks somewhat dry, at least 12 hours or up to 24 hours.
  • 02 Using the tip of a sharp, thin knife, pierce the duck skin all over, especially in the thigh area, taking care not to cut into the flesh. Brush the duck evenly with the oil. Combine the garlic, 2 teaspoons of the salt, and ¾ teaspoon of the pepper, and then rub the spices all over the duck. Allow the duck to stand at room temperature for 15 to 30 minutes before grilling.
  • 03 Prepare a gas grill for indirect cooking over medium heat (350° to 400°F) using the Weber Gourmet BBQ System Cooking Grate.
  • 04 Line the outside (bottom and sides) of the Weber Gourmet BBQ System Poultry Roaster with a double thickness of heavy-duty aluminum foil, wrapping the foil securely around the top edge so that it will stay in place (this is necessary to contain the high amount of rendered fat from the duck). Pour enough water into the cup of the poultry roaster to fill it one-quarter of the way, but no more. Place the duck on the center cup, standing upright.
  • 05 Set the poultry roaster in the grate opening with the front of the duck facing forward. Close the lid, and cook over indirect medium heat for 45 minutes. Loosely cover the top third of the duck with aluminum foil. Throughout the entire roasting time, about every 15 minutes, using the tip of the knife, quickly pierce the skin all over on the front (not the back) side of the duck to help release the fat, being sure not to pierce the flesh.
  • 06 Meanwhile, bring a medium saucepan of salted water to a boil over high heat. Add the carrots and cook until barely tender, 4 to 5 minutes. Drain and rinse under cold running water to stop the cooking. Pat the carrots dry with paper towels and transfer to a bowl.
  • 07 Add the carrots to the base of the poultry roaster and stir gently to coat with the duck fat. Continue cooking until the duck skin is golden brown, the juices run clear, and an instant-read thermometer inserted into the thickest part of the thigh (not touching the bone) registers 165°F, 15 to 30 minutes more, stirring the carrots once or twice.
  • 08 In a small saucepan over low heat on the stove, melt the marmalade. Stir in the soy sauce, ginger, and chile-garlic sauce. Discard the foil over the duck. Brush the duck all over with the marmalade mixture. Continue cooking until the marmalade mixture is reduced to a glaze and the carrots are crisp-tender, 5 to 10 minutes more. Turn off the grill. Leave the carrots in the roaster to keep warm, and transfer the duck to a platter. Let the duck rest for about 15 minutes (the internal temperature will rise 5 to 10 degrees during this time).
  • 09 Toss the carrots with the peanuts and cilantro and season with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Using poultry shears, cut the duck into quarters. Serve the duck warm with the carrots.
Ingredients
Instructions