Pineapple Hot Honey Glazed Duck
Pineapple Hot Honey Glazed Duck
Ingredients
For the Duck
- 1 whole duck, 3-5 pounds, preferably Maple Leaf Farms, with included orange sauce packet
For the Pineapple Hot Honey Glaze
- 1 cup pineapple juice, from canned pineapple
- 1/2 cup brown sugar, packed
- 1/4 cup hot honey
- 2 oranges, juiced (yields about 1/2 cup fresh orange juice)
- 2 tablespoons red spice blend, or your favorite dry rub for poultry
Instructions
- 1
Preheat your grill or smoker to maintain an indirect heat of 300-325°F (150-160°C). If using a grill, set it up for indirect cooking.
⏱️ 15 min•🌡️ 325
- 2
Remove the whole duck from its packaging. Discard any giblets from the cavity. Pat the duck thoroughly dry with paper towels. Place the duck on a wire rack set over a baking sheet.
⏱️ 5 min
- 3
Open the orange sauce packet that came with the duck. Pour the sauce over the duck and use a basting brush to evenly coat the entire surface of the duck.
⏱️ 5 min
- 4
In a medium saucepan, combine the pineapple juice, brown sugar, hot honey, freshly squeezed orange juice, and red spice blend. Whisk thoroughly until the brown sugar is dissolved and all ingredients are well combined. Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and keep warm.
⏱️ 10 min
- 5
Carefully transfer the basted duck on the wire rack to your preheated grill or smoker. Close the lid and cook for 45 minutes.
⏱️ 45 min•🌡️ 325
- 6
After 45 minutes, begin basting the duck generously with the warm pineapple hot honey glaze using a mop-style basting brush. Close the lid and continue cooking.
⏱️ 5 min
- 7
Continue cooking the duck, basting every 20-30 minutes with the glaze, until the duck reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh, without touching the bone. The skin should be deep, rich, reddish-brown, and glossy. This will take approximately 1 1/2 to 2 hours after the first basting.
⏱️ 120 min•🌡️ 325
- 8
Once cooked, carefully remove the duck from the grill and place it back on the wire rack over the baking sheet. Pour any remaining warm glaze generously over the entire cooked duck, allowing it to drip and fully coat the skin.
⏱️ 5 min
- 9
Let the duck rest for 10-15 minutes before carving and serving. This allows the juices to redistribute, ensuring a tender and flavorful duck.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Pineapple Hot Honey Glazed Duck
Ingredients
For the Duck
- 1 whole duck, 3-5 pounds, preferably Maple Leaf Farms, with included orange sauce packet
For the Pineapple Hot Honey Glaze
- 1 cup pineapple juice, from canned pineapple
- 1/2 cup brown sugar, packed
- 1/4 cup hot honey
- 2 oranges, juiced (yields about 1/2 cup fresh orange juice)
- 2 tablespoons red spice blend, or your favorite dry rub for poultry
Instructions
- 1
Preheat your grill or smoker to maintain an indirect heat of 300-325°F (150-160°C). If using a grill, set it up for indirect cooking.
⏱️ 15 min•🌡️ 325 - 2
Remove the whole duck from its packaging. Discard any giblets from the cavity. Pat the duck thoroughly dry with paper towels. Place the duck on a wire rack set over a baking sheet.
⏱️ 5 min - 3
Open the orange sauce packet that came with the duck. Pour the sauce over the duck and use a basting brush to evenly coat the entire surface of the duck.
⏱️ 5 min - 4
In a medium saucepan, combine the pineapple juice, brown sugar, hot honey, freshly squeezed orange juice, and red spice blend. Whisk thoroughly until the brown sugar is dissolved and all ingredients are well combined. Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and keep warm.
⏱️ 10 min - 5
Carefully transfer the basted duck on the wire rack to your preheated grill or smoker. Close the lid and cook for 45 minutes.
⏱️ 45 min•🌡️ 325 - 6
After 45 minutes, begin basting the duck generously with the warm pineapple hot honey glaze using a mop-style basting brush. Close the lid and continue cooking.
⏱️ 5 min - 7
Continue cooking the duck, basting every 20-30 minutes with the glaze, until the duck reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh, without touching the bone. The skin should be deep, rich, reddish-brown, and glossy. This will take approximately 1 1/2 to 2 hours after the first basting.
⏱️ 120 min•🌡️ 325 - 8
Once cooked, carefully remove the duck from the grill and place it back on the wire rack over the baking sheet. Pour any remaining warm glaze generously over the entire cooked duck, allowing it to drip and fully coat the skin.
⏱️ 5 min - 9
Let the duck rest for 10-15 minutes before carving and serving. This allows the juices to redistribute, ensuring a tender and flavorful duck.
⏱️ 10 min