For many people who spend a lot of time in the outdoors would prefer the simplicity of open-flame cooking. This is especially true when grilling Lac Brome duck. A well-grilled duck is crispy on the outside and moist and flavorful on the inside. If you want to prepare delicious ducks at your next backyard barbecue, below are some tips that can help you:
Give the Thighs and Legs of the Duck a Good Head Start
In terms of the legs and thighs of a duck, you want to remove the legs from the body and rub them with seasoning. Brown the parts over a medium-hot flame. After browned, put the thighs and legs in a foil pain with around an inch of broth, beer, or wine on the bottom. Cover the pan and place it on the grill, away from direct heat for around two hours. Make sure to check the pain every thirty minutes to see if the liquid hasn’t evaporated.
Brine the Ducks
Brining gives more flavor and moisture to the meat. Also, it minimizes cooking time and eliminates excess blood from the meat before grilling. In a saucepan, heat four cups of water. Add a cup of each of kosher salt and brown sugar and stir them until dissolved. Let the brine solution cool completely and start adding 3 ½ quarts of ice-cold water. Put fresh or thawed duck parts in a resealable bag. Pour the brine solution over the meat and place it in the fridge for 12-24 hours. Rinse and part the meat dry after brining. The meat should be ready for grilling.
Use Marinades to Add More Flavour
A great marinade will improve the duck’s natural flavor. Usually, cooks use potent solutions to hide the original flavor of the bird. Rather than overpowering the ducks, bathe them for many hours in a flavorful marinade of garlic, olive oil, Dijon mustard, salt, peppers, fresh herbs, and red wine vinegar. Use the excess marinade for basting the meat while they are cooking. Also, you can drizzle the marinade over the cooked meat before serving.
Apply Dry Rubs
Applying seasonings such as pepper, salt, and herbs a day or a few hours before grilling the duck will enhance its flavor. Dry rubs do not soak as deeply as marinades into the bird. However, the inside part of the bird will get the first bite. You can use any flavor combinations for the dry rubs and adjust them to suit your taste.