Grilled Duck with Garlic and Ginger

I’m about to make an extravagant claim: There is no better way to cook duck than on a grill. This may sound iconoclastic coming from a cook who was trained in France, where duck is almost always roasted in the oven and where it is served fashionably rare, like steak. The truth is that the ducks we get in North America taste best cooked long and slow to tenderize the meat and melt out the fat. And indirect grilling is about the best way I know to produce crackling crisp skin and well-done me