How to Grill a Whole Duck
Ryan CallaghanRyan "Cal" Callaghan is President & CEO of Backcountry Hunters & Anglers, bringing decades of experience as a hunter, angler, and conservation advocate. He previously served in senior conservation roles at MeatEater, where he still hosts his podcast,Cal's Week in Review. Cal is driven by the same values he's always lived by: protecting public lands and waters, expanding access, and ensuring future generations inherit the wild places that define North American hunting and fishing culture. Click below to learn how you can get involved with the legislative and policy issue I discuss on “Cal of the Wild.”
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.
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