How to Grill Whole Duck

• 1

  Set up the grill for indirect grilling.

Gas Grill

• 1

  Place a large drip pan in the center and preheat the grill on high, then reduce the temperature to medium-low when the duck is placed on the grill.

Charcoal Grill

• 1

  Arrange charcoal pieces on either side of the drip pan and allow them to burn until medium-hot (coals will mostly be covered in ash). Tip: You can also place the duck on a roasting rack inside of a disposable aluminum pan instead of using a drip pan separately.

• 2

  Remove defrosted duck from bag. Remove orange sauce packet (if included), giblets and neck from interior. Save giblets and neck for making stock or discard. Remove excess fat from body cavity and neck. Rinse duck inside and out under cool running water. Pat duck dry. With a large sharp fork, prick the skin all over (approach at an angle), being careful not to pierce the meat (if meat is pierced, it will dry out).

• 3

  Mix the salt, pepper and paprika. Rub the duck inside and out with the spice mixture. Stuff the orange quarters, whole head of garlic (top trimmed) and cut celery pieces into the cavity of the duck. Fold the neck skin under, covering the cavity. Secure with a skewer.

• 4

  Place the duck, breast side up, on a rack over the drip pan. Cover the grill and cook the duck for 1-1/2 hours. (If using a charcoal grill, add 10-12 prelighted coals per side every hour.)

• 5

  Flip and cook for an additional hour.

• 6

  Transfer duck to a cutting board and let stand 15 minutes. Remove oranges and celery from cavity and throw away. Remove head of garlic; roasted head of garlic can be used as a great spread for bread.

• 7

  Carve duck and serve.