Grilled Stuffed Duckling recipe
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Ingredients
- 1 cup couscous 3 ½ tablespoons butter, or as needed, divided 1 cup finely chopped white onion ½ cup diced mushrooms 4 serrano peppers, diced, or more to taste cayenne pepper 1 whole duckling - thawed, neck and giblets removed, rinsed 1 ½ teaspoons dried basil, or to taste sea salt and ground black pepper to taste
Nutrition Info
- 321.1 caloriescarbohydrate: 38.4 gcholesterol: 50.9 mgfat: 13.1 gfiber: 3.4 gprotein: 12.3 gsaturatedFat: 7.1 gservingSize: -sodium: 181.9 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Grilled Stuffed Duckling
Directions
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Bring water to a boil in a saucepan, remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
Heat 1 1/2 tablespoons butter in a skillet over medium heat. Add onion, mushrooms, and serrano peppers, cook and stir until lightly browned, about 5 minutes. Mix in the cooked couscous and cayenne pepper.
Fill the duckling's cavity with the couscous mixture. Spread 1 tablespoon butter in a thin layer over the duckling's skin. Rub skin with basil, salt, and pepper. Wrap in aluminum foil.
Preheat grill for medium heat, about 300 degrees F (150 degrees C). Lightly oil the grate.
Place duckling on grill and cook for about 30 minutes, turning once. Remove foil, continue grilling, turning occasionally and basting with butter each time. Cook until no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Remove the duckling from the grill, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Spoon out the couscous and serve alongside the duckling.