BBQ Recipe: Duck Confit

BBQ Duck Confit

 Recipe: BBQ Duck Confit

This recipe combines the classic French method of confit (curing and slow-cooking in fat) with the intense heat and flavour of a barbecue grill for a spectacular, crispy finish.

Ingredients


Component

Quantity

Notes

Pre-Cooked Duck Confit

4 legs

Use the method from the previous "Steam Oven Duck Confit" recipe or use store-bought confit.

BBQ Finishing Sauce (Optional)

 cup

A classic, slightly sweet and tangy BBQ sauce (e.g., molasses-based) for glazing.

Reserved Duck Fat

2 tbsp

From the confit cooking process, used for brushing.

Wood/Charcoal

As needed

For the BBQ (hickory, applewood, or cherry wood chips/chunks are great for smoke flavour).

Equipment

  • Prepared Duck Confit Legs (Cured and Slow-Cooked)
  • BBQ Grill (Charcoal or Gas)
  • Tongs
  • Basting Brush

Method & Instructions


1. Prepare the Confit Legs (Pre-Cook Step)

  • If starting from raw duck legs, follow the Cure and Slow-Cook steps from the previous "Steam Oven Duck Confit" recipe to ensure the meat is fully tenderised.
  • Once the confit legs are cooked and cooled (they can be refrigerated for several days or weeks submerged in fat), remove them from the solidified duck fat.2
  • Gently scrape off any excess fat and juices from the legs.3 Pat the skin completely dry with paper towels. A very dry skin is crucial for maximum crispness.


2. Prepare the BBQ for Grilling

  1. For Charcoal Grill: Light the charcoal and let it burn until covered with a light grey ash. Arrange the coals for a two-zone fire (hot side for searing, cool side for gentle heating). Place a foil drip tray under the cool side.
  2. For Gas Grill: Preheat the grill to medium-high heat (approx.  or ) on one side only (indirect heat).
  3. Smoke (Optional): If adding smoke, place a handful of water-soaked wood chips directly on the coals (charcoal) or in a smoker box/foil packet over the lit burner (gas).

3. Grill the Confit

  1. Gentle Warm-up (Indirect Heat): Place the confit legs skin-side up on the cooler (indirect heat) side of the grill. Close the lid and allow the duck to heat through gently for 10-15 minutes. This melts any remaining fat under the skin and warms the meat without burning the skin.
  2. Crisp the Skin (Direct Heat): Move the duck legs skin-side down directly over the hot (direct heat) side of the grill.4

  3. Sear: Cook for 3-5 minutes, watching constantly. The skin should immediately start to sizzle, render, and turn deep golden brown and crisp.
    • Caution: Duck fat dripping onto the coals can cause flare-ups. If this happens, immediately move the legs back to the cooler side until the flames subside.
  4. Glaze (Optional): Flip the legs. Brush the meat side (underside) with the optional BBQ sauce or reserved duck fat. Flip one last time and brush the crispy skin with reserved duck fat.
  5. Final Check: The legs are ready when the skin is blistered, dark brown, and perfectly crisp, and the meat is hot all the way to the bone.

4. Serve

  • Remove the BBQ Duck Confit from the grill and let it rest for a few minutes. Serve immediately with a fresh, acidic salad (like an apple and fennel slaw or an arugula salad with a vinaigrette) to cut through the richness.

Tips for Success

  • Dryness is King: The drier the confit leg is before it hits the grill, the crispier the skin will become. Pat it down one last time before searing.
  • Watch the Fat: Duck fat is pure fuel. Keep a spray bottle of water nearby to quickly extinguish any flare-ups when searing over direct heat.
  • Use Indirect Heat First: This is the most crucial step. Heating the legs through gently on the cool side ensures the meat doesn't dry out and that the inner fat melts before the final sear.
  • Pre-Cooked is Essential: Attempting to cook raw duck confit on a BBQ from start to finish is difficult and usually results in either undercooked meat or scorched fat and skin. Confit is always a two-stage process.

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