Diana Stoll’s Barbecued Duck

Preparation info

  • For

    Six

    • Difficulty

      Medium

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

In June 1996 I was on Shelter Island, at the eastern end of Long Island, USA, helping to cook a wedding feast for one of my best friends. Diana Stoll had decided that she wanted barbecued duck suprême for her husband-to-be, Jeff Kinsel, and their 196 guests, so she hired a charcoal-burning monster of a grill. Here I pass on her recipe for this delicious dish. Be sure to score the fat really well and render as much of it from the suprêmes as possible before