Spatchcock BBQ Duck with Orange Glace | Traditional, but not

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

orange juice

🥗Healthier: freshly squeezed orange juice

💰Cheaper: orange drink

Freshly squeezed juice is more nutritious.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and less salty.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower in calories.

Prepare the duck by removing the backbone using kitchen shears to spatchcock it.

Pat the duck dry with paper towels for crispy skin.

Mix orange juice, brown sugar, soy sauce, garlic, ginger, black pepper, salt, and cayenne pepper in a bowl to create the marinade.

Rub the marinade generously over the duck, ensuring it gets under the skin.

Cover the duck and refrigerate for at least 4 hours, preferably overnight.

Preheat the grill to medium-high heat, around 375°F (190°C).

Remove the duck from the marinade and let it come to room temperature for 30 minutes.

Place the duck skin-side up on the grill, and cook for 25-30 minutes, basting with the marinade every 10 minutes.

Flip the duck carefully and cook for another 15-20 minutes until the skin is crispy and the internal temperature reaches 165°F (74°C).

While the duck is grilling, prepare the orange glace by combining honey, orange zest, and apple cider vinegar in a saucepan over medium heat.

Simmer the mixture until it thickens slightly, about 5-7 minutes.

Remove the duck from the grill and let it rest for 10 minutes before carving.

Brush the orange glace over the carved duck pieces before serving.

Garnish with fresh thyme and serve with additional orange slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens