Crispy Duck Stuffed with Apples, Oranges and Onions
If I was held up at gunpoint and I had to choose just one (they are all my children) food to grill, it would have to be a duck. In fact, I hardly ever eat it unless I grill it – that’s how picky I’ve gotten. The reason is simple. Most chefs serve duck rare, and I don’t like duck rare. The meat hasn’t had long enough to cook and become tender and the fat hasn’t had time to slowly render out, flavors the meat and get crispy. I roast a whole duck until it is almost falling apart and everyone who tastes it is transfixed…it tastes like Duck Confit but better!
Ingredients
1 duck, 4 to 5 pounds
1 tablespoon Kosher salt
2 crisp tart apples, such as Granny Smith, unpeeled 2
yellow onions, peeled
Methods/steps
Grilling Method: Indirect/Medium Heat
Cut apples and onions into quarters. Remove seeds from apples and set aside. Rinse duck with cold water and pat dry. Discard giblets and organ meats. Trim all loose fat from the inner cavity. You can do this step up to 24 hours in advance, storing duck uncovered in the refrigerator. This will dry out the skin and result in crispier skin on the grilled duck. Just before cooking, stuff cavity with apples and onions. Sprinkle duck liberally with salt and pierce skin in several places under the wings with a fork.
Place the duck, breast side up, in a roast holder (which is placed in a drip pan for gas grill) in the center of the cooking grate. Cook 1 1/2 to 2 hours, piercing the underside of the duck every 30 minutes to remove excess fat. When the duck juices run clear, and the internal temperature is 170 to 180 degrees F, remove from grill and let rest for 15 minutes. Remove apples and onions from duck cavity and place on cooking grate to crisp. Serve duck with the grilled apples and onions while still warm.
ALL RECIPES ©ELIZABETH KARMEL 2019