24 Savory Grilled Duck Recipes for Gourmet Dinners

Just when you thought duck couldn’t get any more delectable, we’ve grilled up 24 savory recipes that’ll transform your gourmet dinners into a culinary adventure. Perfect for home cooks looking to impress, each dish combines the rich, succulent flavors of duck with the smoky charm of the grill. Whether you’re a seasoned chef or a curious newbie, these recipes promise to elevate your cooking game. Ready to dive in?

Honey Glazed Grilled Duck Breast

Rich in flavor and perfectly balanced, this honey glazed grilled duck breast is a showstopper. Its crispy skin and succulent meat make it a must-try for any home chef looking to impress.

Ingredients

• 2 duck breasts, skin on
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp clarified butter

Instructions

1. Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat.
2. Season both sides of the duck breasts with smoked paprika, sea salt, and black pepper.
3. Heat clarified butter in a cast-iron skillet over medium heat until shimmering.
4. Place duck breasts skin-side down in the skillet. Cook for 6 minutes until the skin is golden and crispy.
5. Flip the duck breasts and cook for 4 minutes on the other side for medium-rare.
6. Remove duck breasts from the skillet and let rest on a plate for 5 minutes.
7. In a small saucepan, combine honey and apple cider vinegar. Simmer over low heat for 2 minutes until slightly thickened.
8. Brush the honey glaze over the duck breasts.
9. Return duck breasts to the skillet, glaze-side up, and cook for 1 minute to caramelize the glaze.
10. Remove from heat and let rest for 2 minutes before slicing.

The duck breast emerges with a crackling skin and a tender, pink center. The honey glaze adds a sweet and tangy contrast, making it ideal served over a bed of wild rice or alongside roasted root vegetables.

Spicy Five-Spice Grilled Duck

Just when you thought duck couldn’t get any better, this Spicy Five-Spice Grilled Duck proves otherwise. Perfectly balanced with heat and aromatic spices, it’s a game-changer for your grill repertoire.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 2 tbsp five-spice powder
• 1 tbsp crushed red pepper flakes
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1/4 cup rice vinegar

Instructions

1. Preheat grill to medium-high heat, 375°F.
2. In a bowl, mix five-spice powder, red pepper flakes, soy sauce, honey, ginger, garlic, and rice vinegar to create the marinade.
3. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
4. Coat the duck evenly with the marinade, ensuring it gets into the scores.
5. Place duck on the grill, breast side up, and cook for 30 minutes.
6. Flip the duck and cook for another 30 minutes, or until the internal temperature reaches 165°F.
7. Let the duck rest for 10 minutes before carving to allow juices to redistribute.

Crispy skin gives way to succulent, flavor-packed meat in every bite. Serve alongside a cooling cucumber salad to balance the heat, or shred for a twist on tacos.

Grilled Duck with Orange Sauce

Unleash the bold flavors of summer with this grilled duck paired with a vibrant orange sauce. Perfect for a weekend feast, it’s a dish that balances richness with citrusy brightness.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 2 cups freshly squeezed orange juice
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp clarified butter
• 1 tsp finely grated orange zest
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat grill to medium-high heat, 375°F, ensuring one side is cooler for indirect cooking.
2. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
3. Season the duck evenly with sea salt and black pepper.
4. Place the duck on the cooler side of the grill, skin side up, and close the lid. Cook for 1 hour.
5. Meanwhile, in a saucepan over medium heat, combine orange juice, honey, and Dijon mustard. Simmer until reduced by half, about 15 minutes.
6. Brush the duck with clarified butter and move to the direct heat side. Grill for 10 minutes, skin side down, until crispy.
7. Flip the duck, brush with orange sauce, and grill for another 5 minutes.
8. Remove from grill, let rest for 10 minutes before carving. Stir orange zest into the remaining sauce.

Richly caramelized skin gives way to succulent meat, while the orange sauce adds a glossy, tangy finish. Serve atop a bed of wild rice or with grilled asparagus for a complete meal.

Cherry Balsamic Grilled Duck

Fancy a dish that balances sweet and savory with a smoky twist? Cherry balsamic grilled duck delivers bold flavors and tender meat.

Ingredients

• 4 duck breasts, skin-on
• 1 cup fresh cherries, pitted and halved
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat grill to medium-high heat, 375°F.
2. Score duck skin in a crosshatch pattern, being careful not to cut into the meat.
3. Season duck breasts with salt and pepper on both sides.
4. Place duck on grill, skin-side down. Cook for 6 minutes until skin is crispy and golden.
5. Flip duck. Grill for 4 minutes for medium-rare, or until internal temperature reaches 135°F.
6. Remove duck from grill. Let rest for 5 minutes.
7. In a saucepan over medium heat, combine cherries, balsamic vinegar, honey, and Dijon mustard. Simmer for 5 minutes until sauce thickens slightly.
8. Stir in thyme leaves. Remove from heat.
9. Slice duck diagonally. Serve with cherry balsamic sauce drizzled over top.

Grilled duck boasts a crispy skin and juicy interior, complemented by the tangy-sweet cherry sauce. Try serving over a bed of wild rice or with roasted root vegetables for a complete meal.

Grilled Duck Tacos with Avocado Salsa

Kick off your culinary adventure with these Grilled Duck Tacos with Avocado Salsa, a dish that combines rich flavors with a refreshing twist.

Ingredients

• 2 duck breasts, skin-on
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions

1. Preheat grill to medium-high heat, 375°F.
2. Score duck breast skin in a crosshatch pattern, being careful not to cut into the meat.
3. Rub duck breasts with olive oil, then season with smoked paprika, cumin, salt, and black pepper.
4. Place duck breasts skin-side down on the grill. Cook for 5 minutes until skin is crispy and golden.
5. Flip duck breasts and cook for another 3-4 minutes for medium-rare, or until desired doneness.
6. Remove duck from grill and let rest for 5 minutes before slicing thinly against the grain.
7. While duck rests, warm tortillas on the grill for 30 seconds per side.
8. In a bowl, combine avocado, red onion, jalapeño, cilantro, lime juice, and salt to make the salsa.
9. Assemble tacos by placing sliced duck on tortillas and topping with avocado salsa.

Zesty and succulent, these tacos offer a perfect balance of smoky duck and creamy avocado salsa. Serve with a side of charred corn or a crisp salad for a complete meal.

Maple Syrup and Mustard Grilled Duck

Outstanding for a summer evening, this dish combines sweet and tangy flavors with a perfectly grilled duck. It’s a bold choice that pays off with minimal effort.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 1/2 cup pure maple syrup
• 1/4 cup Dijon mustard
• 2 tbsp whole grain mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat grill to medium-high heat, 375°F.
2. In a small bowl, whisk together maple syrup, Dijon mustard, whole grain mustard, apple cider vinegar, smoked paprika, salt, and pepper.
3. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
4. Brush the duck generously with the maple-mustard glaze, reserving half for later.
5. Place the duck on the grill, skin side down. Grill for 20 minutes, then flip.
6. Brush the duck with the remaining glaze. Grill for another 20 minutes, or until the internal temperature reaches 165°F.
7. Let the duck rest for 10 minutes before carving.

Succulent and rich, the duck’s crispy skin contrasts beautifully with the tender meat. Serve it sliced over a bed of wild rice or with a side of roasted vegetables for a complete meal.

Grilled Duck Legs with Rosemary and Garlic

Mouthwatering and rich, grilled duck legs with rosemary and garlic offer a succulent twist on classic poultry. Perfect for a summer evening, this dish balances bold flavors with simplicity.

Ingredients

• 4 duck legs, skin-on
• 2 tbsp extra virgin olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat grill to medium-high heat, 375°F.
2. Pat duck legs dry with paper towels to ensure crispy skin.
3. Rub duck legs evenly with olive oil, minced garlic, rosemary, salt, and pepper.
4. Place duck legs skin-side down on the grill. Cook for 5 minutes without moving to achieve a golden crust.
5. Flip duck legs. Reduce heat to medium, 350°F. Grill for another 20 minutes, or until internal temperature reaches 165°F.
6. Rest duck legs for 5 minutes before serving to allow juices to redistribute.

Velvety skin gives way to tender, flavorful meat infused with aromatic rosemary and garlic. Serve atop a bed of wild rice or with a side of grilled vegetables for a complete meal.

Asian Style Grilled Duck with Hoisin Sauce

Elegantly combining sweet and savory flavors, this Asian Style Grilled Duck with Hoisin Sauce is a showstopper. Perfect for a weekend dinner, it’s surprisingly simple to make with the right technique.

Ingredients

– 1 whole duck, about 5 lbs, patted dry
– 1/2 cup hoisin sauce
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tbsp honey
– 2 cloves garlic, minced
– 1 tsp ginger, grated
– 1/2 tsp five-spice powder
– 1/4 cup scallions, thinly sliced for garnish

Instructions

1. Preheat grill to medium-high heat, aiming for 375°F.
2. In a bowl, whisk together hoisin sauce, soy sauce, rice vinegar, honey, garlic, ginger, and five-spice powder.
3. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
4. Brush half of the sauce mixture evenly over the duck, ensuring it gets into the scores.
5. Place duck on the grill, skin side down. Close the lid and cook for 20 minutes.
6. Flip the duck, brush with remaining sauce, and grill for another 20 minutes or until the internal temperature reaches 165°F.
7. Let the duck rest for 10 minutes before carving.
8. Garnish with scallions and serve immediately.
Mouthwatering and tender, the duck boasts a crispy skin glazed with the rich hoisin sauce. Serve it over steamed jasmine rice or with a side of stir-fried vegetables for a complete meal.

Grilled Duck and Peach Skewers

Ready to elevate your grilling game? These Grilled Duck and Peach Skewers blend savory and sweet for a standout dish. Perfect for summer evenings, they’re as easy to make as they are impressive.

Ingredients

• 1 lb duck breast, skin-on, cut into 1-inch cubes
• 2 ripe peaches, pitted and cut into 1-inch wedges
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp honey
• 1 tbsp apple cider vinegar

Instructions

1. Preheat grill to medium-high heat, 400°F.
2. In a bowl, toss duck cubes with olive oil, thyme, salt, and pepper until evenly coated.
3. Thread duck and peach wedges alternately onto skewers, leaving small gaps between pieces.
4. Place skewers on grill. Cook for 4 minutes per side for medium-rare, turning once.
5. Brush skewers with a mix of honey and apple cider vinegar during the last minute of grilling for a glossy finish.
6. Remove from grill. Let rest for 3 minutes before serving.

Keep the skewers moving to prevent flare-ups. For even cooking, ensure pieces are uniform in size. The honey glaze adds a caramelized depth that complements the duck’s richness. Serve atop a bed of wild arugula for a peppery contrast.

Smoky Grilled Duck with Chipotle Marinade

A bold, smoky flavor defines this grilled duck, perfect for elevating your summer BBQ. The chipotle marinade adds a deep, spicy kick that complements the rich duck meat.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 1/4 cup extra-virgin olive oil
• 3 tbsp chipotle peppers in adobo sauce, finely chopped
• 2 tbsp honey
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 4 garlic cloves, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a medium bowl, whisk together olive oil, chipotle peppers, honey, smoked paprika, cumin, garlic, salt, and black pepper until fully combined.
2. Place the duck in a large resealable plastic bag. Pour the marinade over the duck, ensuring it’s evenly coated. Seal the bag and refrigerate for at least 4 hours, preferably overnight, turning occasionally.
3. Preheat your grill to medium-high heat, about 375°F, ensuring one side is cooler for indirect grilling.
4. Remove the duck from the marinade, letting excess drip off. Reserve the marinade for basting.
5. Place the duck on the cooler side of the grill, breast side up. Cover and cook for 1.5 hours, basting with reserved marinade every 20 minutes.
6. Increase grill heat to high, about 450°F. Move the duck to the direct heat side. Grill for 10 minutes, turning once, until the skin is crispy and charred in spots.
7. Transfer the duck to a cutting board. Let rest for 10 minutes before carving.

Flavorful and tender, the duck’s smoky crust gives way to juicy, perfectly spiced meat. Serve sliced over a bed of wild rice or alongside grilled peaches for a sweet contrast.

Grilled Duck with Raspberry Reduction

Raspberries and duck create a bold pairing that’s both elegant and approachable. This dish balances rich, savory flavors with a tangy, sweet reduction.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 1 cup fresh raspberries
• 1/2 cup granulated sugar
• 1/4 cup red wine vinegar
• 1 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper

Instructions

1. Preheat grill to medium-high heat, 375°F.
2. Season duck evenly with sea salt, black pepper, and cayenne pepper.
3. Place duck on grill, breast side down. Cook for 15 minutes until skin is crispy and golden.
4. Flip duck. Reduce heat to medium, 350°F. Cook for another 20 minutes.
5. Insert meat thermometer into thickest part of thigh. Remove duck at 165°F. Rest for 10 minutes.
6. While duck rests, combine raspberries, sugar, and red wine vinegar in saucepan over medium heat.
7. Stir frequently until sugar dissolves and mixture thickens, about 5 minutes. Strain through fine mesh sieve.
8. Brush duck with clarified butter. Slice and serve with raspberry reduction drizzled over top.

Melt-in-your-mouth duck pairs perfectly with the reduction’s bright acidity. For a stunning presentation, garnish with fresh raspberries and thyme sprigs.

Herb Crusted Grilled Duck Breast

Perfectly seared duck breast gets a flavorful upgrade with a crispy herb crust, ideal for a sophisticated yet approachable dinner.

Ingredients

• 2 duck breasts, skin on
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp Dijon mustard
• 1 cup panko breadcrumbs
• 1/4 cup finely chopped fresh herbs (parsley, thyme, rosemary)
• 2 tbsp clarified butter

Instructions

1. Preheat grill to medium-high heat, aiming for 375°F.
2. Score duck skin in a crosshatch pattern, being careful not to cut into the meat.
3. Season both sides of duck breasts with kosher salt and black pepper.
4. Place duck breasts skin-side down on grill. Cook for 6-8 minutes until skin is golden and crispy.
5. Flip duck breasts. Brush meat side with Dijon mustard.
6. Mix panko breadcrumbs and chopped herbs in a bowl. Press mixture onto mustard-coated side of duck.
7. Transfer duck breasts to indirect heat. Close grill lid. Cook for 5-7 minutes until internal temperature reaches 135°F for medium-rare.
8. Remove duck from grill. Let rest for 5 minutes before slicing.
9. Heat clarified butter in a pan over medium heat. Briefly sear herb-crusted side of duck for 30 seconds to crisp further.

Now the duck boasts a juicy interior with a crackling herb crust. Serve atop a wild rice pilaf or with a tart cherry reduction to complement the rich flavors.

Grilled Duck with Mango Chutney

Kick off your culinary adventure with this Grilled Duck with Mango Chutney, a dish that balances rich flavors with a touch of sweetness.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp clarified butter, melted
• 1 cup mango chutney
• 1 tbsp apple cider vinegar
• 1 tsp grated fresh ginger

Instructions

1. Preheat grill to medium-high heat, 375°F.
2. Season duck inside and out with kosher salt and black pepper.
3. Brush duck with clarified butter, ensuring even coverage.
4. Place duck on grill, breast side up. Close lid. Grill for 30 minutes.
5. Flip duck. Grill for another 30 minutes, or until internal temperature reaches 165°F.
6. While duck grills, combine mango chutney, apple cider vinegar, and grated ginger in a small saucepan. Simmer over low heat for 10 minutes, stirring occasionally.
7. Remove duck from grill. Let rest for 10 minutes before carving.
8. Serve carved duck with warm mango chutney on the side.

Yield tender, juicy duck with a crispy skin, complemented by the chutney’s sweet and tangy profile. Try serving atop a bed of wild rice for an elegant presentation.

Grilled Duck and Vegetable Kebabs

Zesty and bold, these Grilled Duck and Vegetable Kebabs bring a smoky depth to your summer grilling repertoire. Perfectly charred edges meet tender, juicy interiors in every bite.

Ingredients

• 1 lb duck breast, skin-on, cut into 1-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 zucchini, sliced into 1/2-inch rounds
• 1 red onion, cut into 1-inch chunks

Instructions

1. Preheat grill to medium-high heat (400°F).
2. In a large bowl, combine duck cubes with olive oil, rosemary, smoked paprika, sea salt, and black pepper. Toss to coat evenly.
3. Thread marinated duck, bell pepper, zucchini, and red onion onto skewers, alternating ingredients.
4. Place kebabs on the grill. Cook for 4 minutes per side for medium-rare, turning once. Tip: Ensure even cooking by not overcrowding the grill.
5. Check for doneness by inserting a meat thermometer into the thickest part of the duck; it should read 135°F for medium-rare. Tip: Let kebabs rest for 5 minutes off the grill for juicier meat.
6. Serve immediately. Tip: Drizzle with a balsamic reduction for an added layer of flavor.

Succulent duck pairs beautifully with the smokiness of grilled vegetables, offering a satisfying contrast in textures. For an elegant presentation, serve atop a bed of wild rice pilaf.

Grilled Duck with Blackberry Sauce

Whisk together the bold flavors of grilled duck and a tangy blackberry sauce for a dish that’s both sophisticated and surprisingly simple to prepare.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 2 cups fresh blackberries
• 1/2 cup granulated sugar
• 1/4 cup red wine vinegar
• 1 tbsp clarified butter
• 1 shallot, finely minced
• 1 sprig fresh thyme

Instructions

1. Preheat grill to medium-high heat, aiming for 375°F.
2. Season the duck evenly with kosher salt and freshly ground black pepper.
3. Place the duck on the grill, breast side up, and cook for 20 minutes.
4. Flip the duck and continue grilling for another 20 minutes, or until the internal temperature reaches 165°F.
5. While the duck cooks, melt clarified butter in a saucepan over medium heat.
6. Add minced shallot and sauté until translucent, about 3 minutes.
7. Stir in blackberries, sugar, red wine vinegar, and thyme sprig.
8. Simmer the sauce for 10 minutes, until blackberries break down and sauce thickens slightly.
9. Remove thyme sprig and blend the sauce until smooth, then strain through a fine-mesh sieve.
10. Let the duck rest for 10 minutes before carving.
11. Serve the grilled duck slices drizzled with the blackberry sauce.

Firm yet tender duck pairs beautifully with the sauce’s sweet and acidic notes. Try serving over a bed of wild rice for an earthy contrast.

Grilled Duck with a Honey and Soy Glaze

Kickstart your culinary adventure with this succulent grilled duck, glazed to perfection with a harmonious blend of honey and soy.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 1/2 cup pure honey
• 1/4 cup soy sauce
• 2 tbsp clarified butter
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. In a small saucepan over low heat, combine honey, soy sauce, ginger, garlic, and black pepper. Stir until the mixture is smooth and slightly thickened, about 5 minutes. Remove from heat.
3. Brush the duck with clarified butter, ensuring even coverage for a crispy skin.
4. Place the duck on the grill, breast side up. Grill for 20 minutes.
5. Flip the duck carefully. Grill for another 20 minutes.
6. Begin applying the honey-soy glaze every 5 minutes, turning the duck to coat all sides. Continue grilling until the internal temperature reaches 165°F, about 30 minutes total.
7. Remove the duck from the grill. Let it rest for 10 minutes before carving.

Zesty and rich, the duck’s crispy skin gives way to tender, flavorful meat. Serve atop a bed of wild rice or with a side of grilled vegetables for a complete meal.

Grilled Duck with Spicy Plum Sauce

Duck meets its match with a bold, spicy plum sauce in this grilled masterpiece. Perfect for summer evenings, it’s a dish that balances richness with a kick.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 1 cup plum jam
• 2 tbsp rice vinegar
• 1 tbsp sriracha
• 1 tsp grated ginger
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat grill to medium-high heat, 375°F.
2. Score duck skin in a crosshatch pattern, being careful not to cut into the meat.
3. Season duck evenly with salt and black pepper.
4. Place duck on grill, skin side down. Grill for 15 minutes until skin is crispy.
5. Flip duck. Grill for another 15 minutes until internal temperature reaches 165°F.
6. While duck cooks, combine plum jam, rice vinegar, sriracha, ginger, and garlic powder in a small saucepan over medium heat.
7. Simmer sauce for 5 minutes, stirring occasionally, until slightly thickened.
8. Brush duck with half the plum sauce during the last 5 minutes of grilling.
9. Remove duck from grill. Let rest for 10 minutes before carving.
10. Serve with remaining plum sauce on the side.

Best enjoyed when the duck’s crispy skin contrasts with the sauce’s smooth heat. Try serving over a bed of wild rice for an earthy complement.

Grilled Duck and Pineapple Skewers

Delight your palate with this succulent blend of smoky duck and sweet pineapple, skewered and grilled to perfection.

Ingredients

• 1 lb duck breast, skin-on, cut into 1-inch cubes
• 2 cups fresh pineapple, cut into 1-inch chunks
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp ginger, freshly grated
• 1 tbsp garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 tbsp clarified butter
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat, 375°F.
2. In a bowl, whisk together soy sauce, honey, ginger, garlic, and red pepper flakes.
3. Add duck cubes to the marinade, ensuring each piece is well-coated. Marinate for 20 minutes at room temperature.
4. Thread marinated duck and pineapple chunks alternately onto soaked skewers.
5. Brush grill grates with clarified butter to prevent sticking.
6. Place skewers on grill. Cook for 4 minutes per side, turning once, until duck is medium-rare and pineapple is caramelized.
7. Remove skewers from grill. Let rest for 3 minutes before serving.

Keep the skewers vibrant by garnishing with fresh cilantro. The duck’s richness pairs beautifully with the pineapple’s acidity, offering a balanced bite. Serve atop a bed of jasmine rice for a complete meal.

Grilled Duck with a Red Wine Reduction

Grilled duck elevates any dinner with its rich flavor and crispy skin. Pair it with a red wine reduction for a dish that’s both elegant and deeply satisfying.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 2 cups dry red wine
• 1/4 cup shallots, finely minced
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper

Instructions

1. Preheat grill to medium-high heat, aiming for 375°F.
2. Season duck generously with salt and pepper, ensuring even coverage.
3. Place duck on grill, breast side up, and cook for 30 minutes.
4. Flip duck carefully, using tongs, and grill for another 30 minutes.
5. Check internal temperature; it should reach 165°F in the thickest part.
6. Remove duck from grill and let rest for 10 minutes under foil.
7. While duck rests, pour red wine into a saucepan over medium heat.
8. Add shallots and thyme, simmering until wine reduces by half, about 10 minutes.
9. Whisk in butter until sauce is glossy and slightly thickened.
10. Carve duck, drizzle with red wine reduction, and serve immediately.

Let the duck’s crispy skin contrast with the silky reduction. Serve atop a bed of wild rice for a textural play. Leftovers make a decadent addition to next day’s salads.

Grilled Duck with Ginger and Scallions

Elevate your grilling game with this succulent grilled duck, infused with the bold flavors of ginger and scallions. Perfect for a summer evening, it’s a dish that promises to impress.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 2 tbsp fresh ginger, finely grated
• 4 scallions, thinly sliced
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 tsp crushed red pepper flakes

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. In a small bowl, mix grated ginger, sliced scallions, soy sauce, honey, sesame oil, and red pepper flakes to create the marinade.
3. Using a sharp knife, score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
4. Rub the marinade evenly over the duck, ensuring it gets into the scores.
5. Place the duck on the grill, breast side up, and close the lid. Grill for 1 hour.
6. Flip the duck and continue grilling for another 30 minutes, or until the internal temperature reaches 165°F.
7. Let the duck rest for 10 minutes before carving to allow juices to redistribute.

Kick your meal up a notch by serving this grilled duck with a side of jasmine rice and steamed bok choy. The skin turns irresistibly crispy, while the meat remains juicy, with a perfect balance of sweet, spicy, and umami flavors from the marinade.

Grilled Duck with a Sweet and Sour Glaze

Tantalize your taste buds with this Grilled Duck with a Sweet and Sour Glaze. Perfectly balanced flavors meet a crispy skin for an unforgettable dish.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp ginger, freshly grated
• 2 cloves garlic, minced
• 1 tsp red pepper flakes
• 1/2 tsp sea salt

Instructions

1. Preheat your grill to 350°F, ensuring one side is set up for indirect heat.
2. In a small saucepan over medium heat, combine apple cider vinegar, honey, soy sauce, ginger, garlic, and red pepper flakes. Simmer for 5 minutes until slightly thickened. Set aside.
3. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Season with sea salt.
4. Place the duck on the indirect heat side of the grill, skin side up. Close the lid and cook for 1 hour.
5. Brush the duck with the glaze every 15 minutes during the last 30 minutes of cooking.
6. Move the duck to direct heat for the last 5 minutes to crisp the skin, watching closely to prevent burning.
7. Remove from grill and let rest for 10 minutes before carving.

Perfectly glazed duck offers a crispy exterior with juicy, flavorful meat. Serve alongside a crisp salad or roasted vegetables for a complete meal.

Grilled Duck with a Citrus Marinade

Here’s how to elevate your grilling game with a dish that’s both elegant and bursting with flavor.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a medium bowl, whisk together orange juice, lime juice, honey, garlic, rosemary, salt, and pepper to create the marinade.
2. Place the duck in a large resealable bag. Pour the marinade over the duck, ensuring it’s fully coated. Seal the bag and refrigerate for at least 4 hours, preferably overnight, turning occasionally.
3. Preheat your grill to medium heat, about 350°F, ensuring one side is cooler for indirect cooking.
4. Remove the duck from the marinade, letting excess drip off. Reserve the marinade for basting.
5. Place the duck on the cooler side of the grill, breast side up. Cover and cook for 1.5 hours, basting with reserved marinade every 20 minutes.
6. Increase grill heat to high, about 450°F. Move the duck to the direct heat side. Grill for 10 minutes, turning once, until the skin is crispy and golden brown.
7. Let the duck rest for 10 minutes before carving. This allows juices to redistribute, ensuring moist meat.

Crispy skin gives way to tender, flavorful meat with a bright citrus undertone. Serve alongside a wild rice pilaf or a crisp arugula salad for a complete meal.

Grilled Duck with a Fig and Port Sauce

Grilled duck elevates any dinner with its rich flavor, especially when paired with a luxurious fig and port sauce.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 1 cup port wine
• 1/2 cup chicken stock
• 8 fresh figs, quartered
• 1 tbsp balsamic vinegar
• 1 tsp fresh thyme leaves

Instructions

1. Preheat grill to medium-high heat, 375°F.
2. Season duck inside and out with kosher salt and black pepper.
3. Brush duck with clarified butter to ensure even browning.
4. Place duck on grill, breast side up, and cook for 30 minutes.
5. Flip duck carefully using tongs and grill for another 30 minutes until skin is crispy and internal temperature reaches 165°F.
6. While duck cooks, combine port wine, chicken stock, figs, balsamic vinegar, and thyme in a saucepan over medium heat.
7. Simmer sauce until reduced by half, about 15 minutes, stirring occasionally.
8. Remove duck from grill and let rest for 10 minutes before carving.
9. Serve duck slices drizzled with fig and port sauce.

Unleash the deep, complex flavors of this dish by pairing it with a robust red wine. The crispy skin and tender meat contrast beautifully with the sweet and tangy sauce.

Grilled Duck with a Jalapeño and Lime Marinade

Savory grilled duck gets a vibrant kick from a jalapeño and lime marinade, perfect for summer evenings.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 1/4 cup fresh lime juice
• 2 tbsp finely chopped jalapeño, seeds removed
• 3 cloves garlic, minced
• 1 tbsp honey
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup olive oil
• Salt, to season

Instructions

1. In a bowl, whisk together lime juice, jalapeño, garlic, honey, cumin, smoked paprika, and olive oil to create the marinade.
2. Season the duck generously with salt inside and out.
3. Coat the duck thoroughly with the marinade, ensuring it gets under the skin where possible.
4. Marinate in the refrigerator for at least 4 hours, preferably overnight, turning once.
5. Preheat grill to medium-high heat, about 375°F, ensuring one side is cooler for indirect cooking.
6. Place the duck on the cooler side of the grill, breast side up, and cover.
7. Grill for 1.5 to 2 hours, rotating occasionally, until the internal temperature reaches 165°F at the thigh.
8. Let the duck rest for 10 minutes before carving to allow juices to redistribute.

Mouthwatering and tender, the duck boasts a crispy skin with a hint of spice and citrus. Serve alongside a crisp salad or roasted vegetables for a balanced meal.

Conclusion

Perfect for elevating your dinner game, these 24 savory grilled duck recipes promise gourmet meals right at home. Whether you’re a seasoned chef or a curious cook, there’s something here to inspire your next culinary adventure. Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest to spread the duck love!

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