Charcoal-grilled Duck, French Style

Name: Charcoal-grilled Duck, French Style
Yield: 2 to 4 Servings.
Cuisine: France
Ingredients: 1 tablespoon peanut, vegetable, or corn oil; 1 tablespoon peanut, vegetable, or corn oil; 1 tablespoon peanut, vegetable, or corn oil; ¼ teaspoon dried thyme; 2 tablespoons chopped parsley; 1 clove garlic, peeled and crushed; 3 tablespoons butter; 1 (4½ - to 5-pound) whole, cleaned duck with giblets; Salt and freshly ground pepper to taste; Salt and freshly ground pepper to taste; ½ bay leaf; 1 (4½ - to 5-pound) whole, cleaned duck with giblets

Preparation info

2 to 4
Servings.

Difficulty
Medium

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

1 (4½ - to 5-pound) whole, cleaned duck with giblets
½ bay leaf

Europe
France
Main course
Mediterranean
Gluten-free

Method

In this method of grilling duck, the breast is cut away in 2 neat, flat pieces without skin or bone. The legs and thighs are left more or less intact with skin on and bones in. The legs and thighs are cooked first because they require the longest cooking, about 30 minutes or longer. The breast meat is grilled just before serving, for it cooks quickly like a small, thin stea