I recently found this delivery company based in Tbilisi that delivers fresh produce, meats, cheeses, and wine from small villages surrounding the city. They brought us this wonderful duck, so we decided to grill it up for some Peking(ish) duck served with bing (Chinese pancake), green onion, and hoisin.
Grilled Peking(ish) Duck
- 1 duck
- to taste salt pepper and
- 3 cloves garlic
- hoisin sauce
- 2 bunches scallion
- Prepare your grill with charcoal. Target temperature is 325F/160C.
- Wash and thoroughly dry the duck. Ensure the innards, neck, and feet have been removed.
- Bend the wings behind the duck's back.
- Make cuts through the skin (avoid cutting into the meat) every inch or so--this ensures the fat beneath the skin can escape and crisp up the skin.
- Thoroughly salt and pepper the inside and outside of the duck.
- Place the smashed garlic cloves in the duck cavity.
- Grill over indirect heat for 2-3 hours until the internal temperature of the breast is 165F/75C.
- Remove the duck and allow to rest at least 15 minutes.
- Slice the duck and place with hoisin sauce and green onion into the Chinese pancake.