MeatEater, Inc. is an outdoor lifestyle company founded by renowned writer and TV personality Steven Rinella. Host of the Netflix show MeatEater and The MeatEater Podcast, Rinella has gained wide popularity with hunters and non-hunters alike through his passion for outdoor adventure and wild foods, as well as his strong commitment to conservation. Founded with the belief that a deeper understanding of the natural world enriches all of our lives, MeatEater, Inc. brings together leading influencers in the outdoor space to create premium content experiences and unique apparel and equipment. MeatEater, Inc. is based in Bozeman, MT.

How to Grill a Whole Duck

Hunter with mustache wearing a cap and First Lite pullover, standing in scrubby field

Ryan CallaghanJan 9, 2023

A properly grilled duck will yield juicy medium-rare meat with crispy skin on the exterior. Scoring the skin and cooking on a super hot grill are vital to success.

Working with a deboned duck also ensures even cooking. To see a detailed video on that process,click here.

Need to upgrade your duck hunting gear? Check out ourwaterfowl essentials page herefor deals on gear that'll help you limit out and fill your freezer.

Shop

First Lite LZ camouflage hunting jacket

Save this product

First Lite

$400.00

Orange and olive chest rig with shoulder straps and FHF GEAR patch

Save this product

FHF Gear

Chest Rig

First Lite Refuge Parka, camo hooded hunting jacket with chest pockets and black underarm panels

Save this product

First Lite

$550.00

First Lite Refuge camouflage bib overalls with "FIRST LITE" chest label

Save this product

First Lite

$550.00

First Lite women's Furnace Hoody, charcoal hooded pullover with kangaroo pocket

Save this product

First Lite

Women's Furnace Hoody

$200.00

Tan waterfowl shell kit: three shotgun-shell carriers, adjustable strap, plastic carabiner

Save this product

FHF Gear

$45.00

Fixed-blade hunting knife with bright orange handle and partially serrated stainless blade

Save this product

Benchmade

Flyway Knife

First Lite olive green trucker cap with beige mesh and patch reading "FIRST LITE"

Save this product

First Lite

Waterfowl Patch Cap

Save this product

First Lite

Waterfowl Logo Fill T-Shirt

First Lite camouflage fleece-lined cold-weather neck gaiter

Save this product

First Lite

Tundra Cold Weather Neck Gaiter

$40.00

Camouflage hand muff with zip pocket labeled FIRST LITE

Save this product

First Lite

$90.00

Save this product

First Lite

Camo for Conservation Waterfowl Sticker

Sign In or Create a Free Account

Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.

Related

Split whole fish grilled open on a round metal grill grate

Cooking Techniques

Grilled Kala

Woman snorkeler with mask on forehead holding three orange fish beside a boat ladder

Kimi WernerDec 28, 2021

Kala are known by a few other names. Perhaps you've heard them called "unicornfish," or "cows of the sea" because of their seaweed-grazing capabilities. Anyone who has eaten one probably just knows them as "delicious." In this video, I spear and prepare a whole kala in the easiest, most traditional...

Kimi WernerDec 28, 2021

Read More Play Now

Grilled octopus tentacles topped with chimichurri on a wooden cutting board

Cooking Techniques

Grilled Octopus with Chimichurri

Woman snorkeler with mask on forehead holding three orange fish beside a boat ladder

Kimi WernerDec 22, 2022

Grilled octopus (or tako) with chimichurri is an excellent preparation for one of the sea's greatest treasures. The initial time in a pressure cooker tenderizes the meat to perfection, and the hot flames of the grill give an irresistible crispy char to the outside—pair that with the fresh tang of...

Kimi WernerDec 22, 2022

Read More Play Now

Sliced seared skin-on duck breast on wooden cutting board with knife, fork, coarse salt

Cooking Techniques

How to Cook the Perfect Duck Breast

Woman tending garden plants at sunset, smiling and leaning over leafy rows

Danielle PrewettJan 4, 2021

A perfectly cooked duck breast should have crispy, savory skin—a reward so good that it makes the tedious job of plucking worthwhile. Developing that crust and getting a juicy, medium-rare center is easy to do in theory, but can be tricky in practice. I’ve cooked a lot of waterfowl in my life, using...

Danielle PrewettJan 4, 2021

Read More Play Now

Conversation

Save this article