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Roasted Orange Glaze Duck with Roasted Cauliflower Garlic Mash

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A succulent sweet roasted duck with a hint of honey and orange. Served with a side of roasted cauliflower mash with a little garlic and Parmesan cheese. Duck and cauliflower may not be something you normally cook, but the flavors are out of this world. A great meal to make for special occasions and holidays.

You Will Need: Primo Heat Deflector Racks · Primo Ceramic Heat Deflector Plates · Primo Extension Racks.

Prep Time1h

Cook Time2h 30m

CategoryPoultry

Ingredients Icon

Main Ingredients

  • 1 whole duck
  • Canola oil
  • Primo Pecan rub
  • 1 head cauliflower
  • 1 whole garlic bulb
  • 1 tsp cream cheese
  • 0.25 sup parmesan cheese
Ingredients Icon

Orange Glaze Ingredients

  • 0.5 cup orange juice
  • 0.5 cup unsalted chicken stock
  • 0.25 cup orange liqueur
  • 2 tbsp white vinegar
  • 1 tbsp unsalted butter
  • 1 tbsp whole coriander seeds
  • 1 cup raw turbinado sugar
  • Orange zest
  • 0.25 cup honey
  • 0.5 serrano pepper (chopped)
  • Salt and fresh ground pepper

Preparation Instructions

  1. Pierce the skin of the duck being careful not to pierce too deep. Apply canola oil or cooking oil to the skin (this will help get the skin crispy).
  2. Liberally apply Primo Pecan Rub to the duck making sure to apply inside the cavities.
  3. Use butchers twine and tie the legs to hold the desired shape and place wings behind the back of the duck.

Cooking Instructions

  1. Set grill for indirect cooking (use heat deflector plates) and place drip pan underneath the duck.
  2. Place the duck on grill over indirect heat (375°F) for around 30 minutes. Continue to flip the duck every 30 minutes until you reach an internal temperature of 165-170. Full cook should take around 2 hours for a 5-pound duck.

Glaze Instructions

  1. Combine orange juice, chicken stock (or duck drippings), orange liqueur, white vinegar, and softened butter, and coriander seeds. Bring these ingredients to a boil.
  2. Take off the heat and add: raw turbinado sugar, orange zest, salt, honey, serrano chili (for heat).
  3. Proceed to bring the glaze back up to a boil until it begins to form a more syrupy consistency.
  4. Apply to duck when approaching the end of its time on the grill (150-160).

Cauliflower Instructions

    1. Cut cauliflower into around 1- inch thick slices and brush both sides with olive oil.
    2. Cut top off a bulb of garlic and coat with olive oil.
    3. Roast both the cauliflower and the garlic on the Primo extension rack for about 30 minutes or until done.
    4. While still hot: take cauliflower, 4-5 cloves of garlic, cream cheese, grated parmesan, chicken stock, salt and pepper. Place ingredients into food processor or blender and blend until desired consistency.

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