BBQ Duck with Peaches – A FARM Classic

Grilling a duck can produce brilliant, flavorful results, especially when done with care and creativity. Here’s a mouthwatering BBQ dish from Chef Daniel Orr that brings out the rich, tender qualities of duck with a smoky, caramelized finish. Perfect for outdoor gatherings or a unique summer meal, this recipe is sure to impress your guests and elevate your grilling game.

What sets Chef Orr’s version apart is his signature touch: grilled peaches. He adds ripe, juicy peaches to the grill alongside the duck, letting the fruit’s natural sugars caramelize beautifully.

Step One:

Par-cooked Roasted Duck for Grilling (may be done up to 3 days in advance)

Preheat oven to 350° F.

Remove giblets and trim excess fat. Rinse and dry.

Gently prick the skin. Season as desired, inside, and out with salt and pepper. Stuff with ½ oranges and lemons and fresh herb stems if desired. If you prefer, truss legs loosely.

Spray roasting pan with cooking spray. Place the bird breast-side up on a rack in pan and fill with 1/3-1/2 inch of water.

Roast duckling for 20 to 25 minutes per pound. Baste with pan juices every 15minutes. The duckling is done when the legs move freely, the juices run clear, and the internal temperature at the leg joint reaches 145-150° F.

Remove duckling from oven and cool to room temperature. Cut into 1/2s or 1/4s and chill in refrigerator until needed.

Step Two:

1 par-cooked duck - see above recipe

3/4 cup of your favorite BBQ sauce

4 peaches - cut in half and pitted

Turn burners to high for gas grills, close lid and allow to heat up for about 15 minutes. When hot, leave 1 burner on high and turn the rest to med-low and close the lid.

Place par-cooked duck on the grill over the burner on high. Cook 2-3 minutes per side or until lightly browned and crispy.

Move duck to the cooler side of grill, skin side up, and brush liberally with BBQ sauce. Cook for 5-7 minutes.

Brush with BBQ sauce again and turn over. Cook an additional 5 minutes.

Grilling the Peaches and Finishing the Dish

Grill the peaches. Brush the grill lightly with an oiled paper towel. Place the peaches, cut side down, on the hottest part of the grill and cook until caramelized. Turn them over and place them on the cooler side of the grill until duck is finished. Remove duck and peaches from heat to a serving platter and drizzle with remaining BBQ, sprinkle with sea salt and a touch of freshly cracked black pepper.

Looking for the perfect spot to host your next gathering with friends and family or planning an unforgettable dining experience in Bloomington? Look no further than FARM Restaurant! Reserve your table today by visiting our website at website, calling us at (812) 323-0002, or booking through your OpenTable app. Don’t wait—spaces fill up fast during the warm months!