Grill-Roasted Duck and Potatoes​

  • Cooking Time: 2.5 to 3 hours at 300°F
  • Serving: 4-6
  • Difficulty: Medium

Ingredients:

For the Duck:

  • 1 whole duck (4.5–5.5 lbs)

  • Salt and black pepper

  • 1 tsp garlic powder

  • 1 tsp paprika

  • 1 tsp dried thyme or rosemary

  • 1 orange, quartered (for inside cavity)

  • 4 garlic cloves (whole, optional for cavity)

For the Potatoes:

  • 1.5 lbs baby potatoes or Yukon Golds, halved
  • 2 tbsp olive oil or duck fat (if reserved)
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp paprika or rosemary (optional)

Estimated Nutrition (Per Serving – Duck & Potatoes)

  • Calories: ~580 kcal
  • Protein: ~35g
  • Fat: ~35g
  • Saturated Fat: ~12g
  • Carbs: ~28g
    • Sugars: ~2g
    • Fiber : ~3g
  • Sodium: ~450mg 

Note: Duck is rich in fat, especially with skin-on. You can reduce fat by trimming or serving skinless portions.

 Instructions:

1. Preheat Pellet Grill:

  • Set grill to 300°F using applewood, pecan, or oak pellets for savory, balanced smoke.

2. Prep the Duck:

  • Pat duck dry with paper towels.

  • Score skin lightly in a crosshatch pattern (avoid cutting into meat).

  • Season inside and out with salt, pepper, garlic powder, paprika, and herbs.

  • Stuff cavity with orange quarters and garlic.

  • Optional: let the duck air-dry in the fridge, uncovered, for 30–60 minutes for crisper skin.

3. Prep the Potatoes:

  • Toss potatoes with oil, salt, pepper, and herbs.

  • Spread evenly in the bottom of a grill-safe roasting pan.

4. Roast:

  • Place seasoned duck on a rack over the potatoes, or directly on top if no rack is available.

  • Roast on the pellet grill at 300°F for 2.5 to 3 hours, until internal temp reaches 165°F in the breast and 175°F in the thigh.

  • Stir potatoes halfway to coat them with duck drippings.

5. Crisp Skin (Optional Final Step):

  • Increase grill to 400°F for the last 15–20 minutes for extra crispy skin, or finish under a broiler for 2–3 minutes.

6. Rest & Serve:

  • Let duck rest 15–20 minutes before carving.

  • Serve with roasted potatoes and a squeeze of orange over the top.

Pro Tips:

  • Save rendered duck fat and store for future use—it’s perfect for cooking vegetables or crispy potatoes.
  • Add fresh herbs or a drizzle of balsamic glaze over the potatoes for extra depth.
  • Serve with roasted Brussels sprouts, a citrus salad, or fig jam for a fancy touch.