Duck Recipes deserve a spot in every griller’s repertoire. Duck and goose are very different from chicken and turkey. They’re waterfowl, with thick layers of insulating fat under the skin and rich, dark meat that eats more like steak than chicken breast. That fat is both the challenge and the reward. Render it properly, and you get crisp, crackling skin and juicy, deeply flavorful meat. Ignore it, and you get flabby skin and flare-ups.
That’s why we prep and cook them differently, and our tested recipes show you how. Try a showstopping Peking duck roasted on the grill, melt-in-your-mouth duck confit, or grilled duck breasts with a cherry port sauce.
And when the holidays roll around, our goose recipes, like this stuffed young goose, make a festive alternative to the usual turkey.
