Asian Crispy Grilled Duck
Marinade recipe
1/3 -1/4 cup soy sauce
2 Tbsp honey
1 tsp five spice
1 clove garlic, finely minced
1 tsp fresh grated ginger
Combine marinade ingredients.
Wash duck, inside and out under cold running water. Pat dry. Truss the duck with butchers twine. Marinade overnight in the fridge. I like to put the duck in a large zip lock bag, then add the marinade - makes it easier to turn and get the marinade everywhere.
Remove from fridge an hour or two before grilling to allow the duck to come up to room temp.
Best to use a rotisserie (with a drip pan underneath to prevent flare ups) to get nice even crispiness, but if you don't have one, place the duck in a disposable aluminum roasting pan, breast side up (raised off the bottom with a rack so the duck isn't bathing in all the rendered fat and to crisp the bottom).
When using a roasting pan, i place the duck over the middle burner. The middle burner is off, and the two side burners are set to high, but this may vary from grill to grill. After 1 hour, baste the duck with the drippings in the pan. Grill until internal temp reaches 170 degrees F. Thats about 1.5-1.75 hours on high heat with a rotisserie, or 1.75-2 hours in a roasting pan.
When its done the skin should be reddish-brown, thin and super crispy, and the meat super juicy
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