Barbecue Duck

Salt and pepper a whole duck (use lots of salt; you can also use Seasoned Salt). Put the duck in a foil tray with a rack under the bird. You don't want the duck sitting in the fat or on the bottom of the tray or it will stick and burn to the duck. Cover the tray with foil for first 30 to 60 minutes on the Barbecue. Take the foil off and barbecue for another 90 to 120 minutes or until the duck is well done. Use Medium to low heat on the barbecue. You can fit up to 3 - 4 ducks on a larger barbecue this way, so it is great to feed larger groups of people. The aroma is fantastic, and the golden brown ducks are incredibly tasty! One 5 lb. duck will feed up to 4 people if served alongside of potatoes, vegetables and salad.

Skillet Braised Fraser Valley Duck

Note: Cut a whole Fraser Valley Duck into serving pieces as follows: Remove wings, cut leg and thigh section from each side in one piece. Run knife from wing socket down each side. Leave breast bone in one piece, cutting breastbone so piece will lie flat. Snap backbone and cut back section into two pieces.

  • 1 Fraser Valley Duck, 4 ½ lbs
  • 1 ½ tbsp salt
  • 1 tsp pepper
  • 2 tsp poultry seasoning (or 1 tsp seasoned salt and ½ tsp dried thyme)
  • 2 tsp paprika

While the quantities of seasoning seem excessive, place the pieces of duck skin side up in a cold, dry skillet and sprinkle half of the seasonings over the skin. Turn each piece over, skin side down, and sprinkle the remaining spices. Add nothing to the pan except the duck and the seasonings; remove nothing until the duck is cooked! Cover the pan; set heat at 350 degree F on electric skillet, or moderate heat on stove top. At the end of 20 minutes, turn each piece skin side up; at 40 minutes turn each piece skin side down. In one hour, or when ducking is fork tender and crisp, remove duck to serving plates. Duck should be crisp and dry with no fat remaining under the skin.

Fraser Valley Home-Style Barbecued Duck

Cut whole Fraser Valley Duck into pieces as shown; being careful to keep the skin on all pieces. Boil pieces in heavily salted water for a minimum of 1 hour. This will remove much of the fat, and will cook the duck for easier barbecuing (without burning). The duck pieces may be barbecued immediately, or may be kept in the refrigerator to be done at a later time. Ensure that the barbecue grill is relatively clean and apply non-stick product (brush or spray) to keep duck from sticking to grill. Pre-heat barbecue grill to medium. Place duck pieces, skin side down, onto the grill and close the barbecue. (Note: watch closely for “flare up” to avoid burning the skin).

Once the skin side is golden brown, turn the duck pieces over for a few minutes. Watch closely to avoid drying out the meat. Flip the pieces back onto the skin side and apply barbecue sauce to taste. Grill a few minutes longer, remove from grill and serve as soon as possible.

Barbecue time is about ½ to ¾ of an hour, depending upon your grill. After barbecuing, crispy duck skin is very tasty and may be eaten, or removed, whatever your particular taste. Served with fresh potatoes and a Caesar Salad, BBQ duck makes an excellent meal that will have your friends amazed!

Hint: Left over duck meat served cold makes great sandwiches. Thinly sliced meat (cross grain) is tender and tasty. Apply salt and pepper to taste.

Fraser Valley Roast Duck: Duck Pilaf

  • 1 roasted duck
  • 1 cup uncooked regular rice
  • 3 tbsp vegetable oil
  • 1 cup chopped celery
  • 4 cups broth (from duck giblets)
  • 1 tsp salt
  • ¼ tsp pepper
  • ½ cup cut-up dried apricots
  1. Remove skin from duck; strip meat from frame, then dice (there should be 3 cups). Set aside for step 4
  2. Saute rice in vegetable oil in a large frying pan, stirring often, just until golden. Add celery and sauté 5 minutes longer.
  3. Stir in broth, salt and pepper; heat to boiling.
  4. Spoon into 8 cup baking dish; stir in duck and apricots; cover
  5. Bake in moderate oven (350 degree F) until rice in tender and liquid is absorbed.

Yeilds 6 servings.

Fraser Valley Roast Duck

Pre-heat oven to 350 degree F. Roast bird in an open pan for ½ hour per lb. (the same time stuffed or not). Use open roasting pan; do not put water in pan and do not cover bird in any way. You can also use a small rack in the pan to keep the bird off the bottom of the pan. No need to baste. Do not use butter or fat in stuffing, and moisten very lightly, as duck is moist, not dry like chicken or turkey. About 10 minutes before roasting time is up, turn grill heat on full, leave oven door slightly open, and watch very carefully. This burst of heat will brown and crisp skin to a turn.

Orange Sauce

  • 1 tbsp brown sugar
  • 1 tbsp white sugar
  • 1 tsp cornstarch
  • 1 tbsp grated orange rind
  • ½ cup orange juice

Combine sugar and cornstarch; stir in orange juice. Cook over low heat until thickened and transparent, about 3 minutes. Just before serving, add 1 tbsp chopped fresh mint.

Applesauce, not too sweet, also makes an excellent accompaniment to Roast Duck.