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Grilled Crispy Duck Stuffed with Apples and Onions

Prep Time:30 Minutes
Cook Time:25 Minutes

Nutritional Information

The most challenging part of this recipe is de boning the duck. Once you have the hang of it this recipe is simple and delicious.


  • 1 duck, 4 to 5 pounds
  • 1 tablespoon sea salt or kosher salt
  • 2 crisp tart apples, such as Granny Smith, unpeeled
  • 3 yellow onions, peeled


  • 1. Pre heat Egg to 350℉ on indirect heat.
  • 2. Cut apples and onions into slices and saute lightly. Rinse duck with cold water and pat dry. De bone Duck. Discard giblets and organ meats. Trim all loose fat from the inner cavity. Stuff cavity with apples and onions. Sprinkle duck liberally with salt and pierce skin in several places with a fork.
  • 3. Place the duck, breast side up, in the center of the cooking grate. When the internal temperature is 135-140 degrees F, remove from grill and let rest for 15 minutes. Slice and serve

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828