For a twist on grilling duck try leaving it whole, plucking it. The fat is under the skin and adds much flavor to the meat. Get a couple of the little doohickeys that hold a chicken upright on the grill, butt down.
Coat liberally with EVO then pack lots of salt and pepper on the EVO. Grill on low heat being careful not to overcook. Scrumptious.
Nice pic, Phil.
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