Whole Roasted Duck

Whole Roasted Duck

Whole Roasted Duck

Our Chef enjoys this method of cooking whole birds on the Cinder Grill. Removing the backbone makes the bird all one even thickness for perfect cooking.

whole roasted duck cooked on cinder grill precision indoor grill that cooks like sous-vide

Serves 4-6


  • 1 each 3-5 lb duckling, backbone removed (spatchcocked)
  • Salt and Pepper to season

For the sauce

  • 1 cup Chicken stock
  • ½ cup sugar, granulated
  • 3 Tbsp Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 1 inch Ginger, peeled
  • 2 each Garlic cloves, peeled
  • 2 each chilies, dried, arbol


  1. Rinse and pat the duck dry, season with salt and pepper

  2. Place the duck, skin side up with the legs tucked in on the Cinder grill and close the lid

  3. Set the Cinder to 167°F( approximately 3 hours ) After the first hour, check the drip pan every 30 minutes and empty it if needed

  4. In a small sauce pot, combine the ingredients for the sauce over medium high heat

  5. Bring the ingredients up to a simmer and reduce the heat to a steady simmer

  6. Allow the sauce to simmer until thickened, approximately 20 minutes

  7. Remove the garlic, chili and ginger from the sauce and allow the sauce to cool to room temperature

  8. Once the duck is cooked, remove from the cinder and wipe the griddle plates clean with a damp towel

  9. Turn the cinder to 400°F and allow to heat up

  10. Place the duck, skin side down on the cinder and close the lid.  Cook for an additional 3 - 5 minutes or until the skin is crisp and browned

  11. Remove the duck from the griddle plates and place on cutting board. Brush the sauce over the duck and allow the duck to rest for 10 minutes

  12. Carefully cut the duck into eight pieces by splitting the duck in half along the breast bone, removing the legs and cutting them into two pieces at the drumstick then cutting the breast in half

  13. Brush the remaining sauce on the duck and serve with scallion pancakes or over rice

Never Overcook Again

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