You may know that I am a Maple Leaf Farms ambassador for a few simple reasons. They are a local family-run business here in Indiana and they produce a superior product that stems from caring and commitment. I'm not paid to use, write, or talk about their products—I do it because I think everybody should know about their availability.
Roast Half Duck that I used in this recipe.
It's fully cooked, partially boned, then seasoned and roasted. It lends itself to all sorts of delicious preparations, but my personal favorite way to prepare it is to throw it on the grill to crisp up the skin. And honestly, it doesn't really need a sauce, but I like to switch things up every now and again. If you're lucky, you can find it in a retail store near you, either fresh or frozen, but if you can't find any locally, then you can order it from their website by clicking here.
Served alongside a fresh, crisp salad or some seasonal veggies, you'll have a meal that tastes like you spent hours preparing in a mere 30 minutes. You can't beat that with a stick.
Grilled Duck Half w/ Raspberry Barbecue Sauce
Pre-roasted duck halves and raspberry barbecue sauce combine to form a meal from the grill so quick and simple that it can be enjoyed on a busy weeknight.
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Keywords: grill entree soy-free duck raspberries American
Ingredients (serves 2-4)
- 2 (12-14 ounce) packages Maple Leaf Farms Roast Half Duck
- 1 1/2 cups fresh or frozen raspberries
- 3 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon molasses
- 1/2 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon chipotle chile powder
- 1/8 teaspoon smoked sea salt (or regular)
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
Preheat your grill to medium (gas or charcoal).
Combine everything in a small nonstick saucepan over medium-high heat and bring to a boil. Reduce heat to a steady simmer and allow to reduce and thicken for ~8 minutes, stirring from time to time.
Set a strainer over a small bowl and pour mixture through, pressing to get as much liquid as possible, but leaving the seeds behind. Use immediately in recipe, or refrigerate for up to 5 days.
Once hot, set the duck halves on the grate, skin side down; cook for 10 minutes.
Flip duck over and brush the skin with a thick layer of raspberry barbecue sauce; cook for 5-10 minutes longer.
Brush with more sauce, if you like, or serve the rest on the side. Remove to a tray or serving platter.
I am a Maple Leaf Farms Brand Ambassador, which means that I occasionally receive free duck and duck products for the purpose of testing and recipe development. I received no compensation for this post and all opinions are my own.