Barbecued Duck Recipe

Name: Barbecued Duck
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 lb) duck; ½ cup chopped rhubarb; ¼ cup chopped cherries (I used frozen); 2 tablespoons honey; ¼ cup orange marmalade (I used low cal); ¼ cup balsamic vinegar; 14 inch gingerroot; 3 tablespoons soy sauce; 2 cloves; 1 cinnamon stick, broken in pieces; 2 cups orange juice; 5 cups water

Servings: persons

1 (4 lb) duck
½ cup chopped rhubarb
¼ cup chopped cherries (I used frozen)
2 tablespoons honey
¼ cup orange marmalade (I used low cal)
¼ cup balsamic vinegar
14 inch gingerroot
3 tablespoons soy sauce
2 cloves
1 cinnamon stick, broken in pieces
2 cups orange juice
5 cups water

1
Rinse and dry duckling, discarding giblets and neck and cut into quarters and then cutting off legs and wings (to make 8 pieces).
2
Pull off excess fat.
3
Poke duck pieces all over with a fork.
4
Set aside.
5
Combine orange juice, water, vinegar, honey, soy sauce and ginger in a large dutch oven or sauce pan over medium high heat and bring to a boil.
6
Add duck pieces and return to a simmer (if duck pieces are not covered by liquid add another cup of water).
7
Simmer covered for 15-20 minutes.
8
Remove duck pieces from pan and drain well, dicarding liquid.
9
Pat duck pieces dry with paper towels and poke duck pieces with a fork.
10
Meanwhle while duck is par-boiling, make glaze by combining marmalade, rhubard, cherries, cinnamon stick and cloves together in a small saucepan over medium low heat, stirring frequently for 15-20 minutes or until reduced by half.
11
Prepare grill with charcoal or use a gas grill or a broiler (I used a charcoal grill using charcoal with wood chips).
12
When grill is ready, poke duck pieces all over with fork again and brush with glaze.
13
Place duck pieces on grill with wings on the outside.
14
Grill covered for 15-20 minutes.
15
Turn pieces over, poke with fork and brush with glaze.
16
Continue turning, poking and brushing with glaze every 15-20 minutes until pieces are done (when poked with fork juices will run clear and pieces are a beautiful reddish brown).
17
I grilled my duck pieces for about 1 hour before they were done.

437

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (4 lb) duck, ½ cup chopped rhubarb, ¼ cup chopped cherries (I used frozen), 2 tablespoons honey, and more.

Yes, Barbecued Duck falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barbecued Duck

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions