Grilled Stuffed Duckling

I love to barbeque everything. I searched far and wide for a recipe on how to grill a whole duckling on the grill and found nothing. So, I came up with this basic, easy recipe that works best when grilled on a gas-powered grill. Any residual drippings would make a delicious gravy to serve on top the final product; or make gravy with the neck and giblets.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 30 mins
• Calories: 321 Calories

Ingredients

• 1 cup couscous
• sea salt and ground black pepper to taste
• 1 cup finely chopped white onion
• Cayenne pepper
• ½ cup diced mushrooms
• 3 ½ tablespoons butter, or as needed, divided
• 4 serrano peppers, diced, or more to taste
• 1 whole duckling - thawed, neck and giblets removed, rinsed
• 1 ½ teaspoons dried basil, or to taste

Recipe Instructions

Step 1

Bring water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.

Step 2

Heat 1 1/2 tablespoons butter in a skillet over medium heat. Add onion, mushrooms, and serrano peppers; cook and stir until lightly browned, about 5 minutes. Mix in the cooked couscous and cayenne pepper.

Step 3

Fill the duckling's cavity with the couscous mixture. Spread 1 tablespoon butter in a thin layer over the duckling's skin. Rub skin with basil, salt, and pepper. Wrap in aluminum foil.

Step 4

Preheat grill for medium heat, about 300 degrees F (150 degrees C). Lightly oil the grate.

Step 5

Place duckling on grill and cook for about 30 minutes, turning once. Remove foil; continue grilling, turning occasionally and basting with butter each time. Cook until no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Step 6

Remove the duckling from the grill, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Spoon out the couscous and serve alongside the duckling.