Cooking duck over live fire develops smoky depth while allowing the fat to render slowly beneath the skin. Bright citrus, charred peaches, and fresh herbs balance the richness, creating a California-inspired duck dinner that feels both refined and deeply satisfying.

Ingredient List

• 1 Maple Leaf Whole Duck (5.3 lb)
• Kosher salt
• Fresh cracked black pepper

Citrus Marinade

• 1/4 cup olive oil
• 2 oranges, juiced
• 1 lemon, juiced
• 4 garlic cloves, grated
• 1 tbsp Dijon mustard
• 1 tbsp thyme leaves
• 2 tsp kosher salt
• 1 tsp black pepper

For Serving

• 3 peaches or nectarines, halved
• Fresh basil
• Charred lemons

Process

1. Remove duck from refrigeration 1 hour before cooking and pat dry thoroughly.
2. Score skin lightly in a crosshatch pattern without cutting into the meat.
3. Whisk olive oil, orange juice, lemon juice, garlic, Dijon, thyme, salt, and pepper together.
4. Coat duck thoroughly with marinade and refrigerate 6–12 hours.
5. Preheat grill for indirect cooking at 300–325°F.
6. Place duck breast-side up over indirect heat and cook 2–2.5 hours, rotating occasionally.
7. Carefully drain excess rendered fat during cooking if needed.
8. Move duck briefly over direct heat during final 10 minutes to crisp and caramelize the skin.
9. Grill peaches and lemons cut-side down until lightly charred.
10. Cook duck until thickest part of thigh reaches 175°F.
11. Rest duck 15–20 minutes before carving.
12. Serve with charred stone fruit, basil, and grilled lemon juice.