Grilled Duck with a Red Wine Reduction #SundaySupper
  • 1 fresh Duck, about 5 lbs., cleaned and patted dry
  • 3 carrots, peeled and chopped
  • 3 onions, peeled and chopped
  • 20 black peppercorns, crushed
  • 2 Bay leaves
  • 2 teaspoons of sea salt
  • 1 Bottle of Red Wine
  • A bunch of fresh herb sprigs: thyme, marjoram, rosemary and parsley or your preference
  • 2 Cups of Red or White Wine*
  • Caramelized Onions for serving
  1. Unwrap the duck and make sure the cavity is clean and patted dry. Take a fork or the point of a knife and prick it all over at least 50 times.
  2. Place the carrots, onions, crushed peppercorns, bay leaves, salt and red wine in a 5 quart pan and heat to a boil over medium heat. Lower the heat and simmer together for 15 minutes. Remove the pot from the heat; add half of the herbs and cool to room temperature.
  3. Place the duck in a 2 gallon lock bag and pour the cooled marinade over it. Place it in a roasting pan and refrigerate for 12 -24 hours, turning the duck occasionally. Set the duck and it's marinade at room temperature for one hour before grilling. Drain the marinade and separate the solids and bring the liquid to a boil over medium heat, simmer for 15-20 minutes until reduced by half. Reserve one cup of the red wine reduction for serving.
  4. Heat the grill. Skewer the duck onto the rod and set it per the grills instructions. Line a cookie sheet with heavy duty foil and place it under the duck, the fill it with the remaining herbs, then pour in the 2 cups of wine. Baste the duck as it turns on the rotisserie with the reduced marinade for 30 - 35 minutes until a thermometer reads 125 degrees when inserted into the thickest part of the thigh. Remove the duck from the rotisserie and cover with foil. Let it rest for 30 minutes and carve onto a serving platter.
  5. Heat the reserved red wine reduction and serve with the grilled duck and the caramelized onions.
Recipe by Monica's Table at