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grilled duck with pears and port moonshine lime bitters glaze

Preptime: 36 minutes
Cook Time: 4 hours
Feeds: 4-6 people 

Grilling is the perfect way to experieince the rich dark meat that a duck has to offer. Ducks are a true Canadian treat and grilling and  proper preperation is the magic to breakdown the thick fat layer between the meat and the skin. Stuffed with firm fresh pairs makes a perfect side dish and pair this with a fresh craft larger or a glass of a bold merlot and you’ll have a meal made for a king.

Find more of our Grill with Shine shows and suggestions on our page

grilled duck stuffed with pears and port moonshine lime bitter glaze


  • remove the pack of giblets and wash duck 

  • pat it dry with a paper towel

  • slice skin on 33 degree but don’t cut meat

  • count your fingers and make sure they’all there

  • you’ll end up with 12-16 cheese fingers


  • cover skin with a generous coating of Dillon’s Lime Bitters

  • coat the duck with thick layer of Kawartha County Wines Black Currant Port

  • massage the Lime Bitters and Port for 2-3 minutes 


  • have a sip or two of that lovely Port

  • sprinkle the whole duck with a thick layer of Grilling with Shine Buzzard Rub

  • rub it in vigorously


  • cut two Puerto Rican pears in half

  • stuff pears into the duck holes

  • pul skin over to seal 


  • line large pan with tin foil

  • add 200 ml of Kawartha Winery black Current Port

  • add 200 ml of Copperhead Magnetawan Rye Moonshine

  • add bag of duck giblets

  • sprinkle in 1 tablespoon of Grilling with Shine Buzzard Rub


  • heat grill to medium

  • put pan with port, moonshine and giblets direct on coals

  • place duck on grill over the dripping pan

  • grill at medium heat for 3-4 hours or 6-12 cocktails

  • bring duck up to 165 degrees 

  • remove from grill and let sit tented under foil for 10 minutes


  • remove the pears and slice into spears

  • cut the duck into thin slices

  • searve with fresh salad topped with the pears 

  • pair with an ice cold South River Brewing Co. Buckshot Larger


  • 1 King Cole whole duck, about 2.5kg/5lbs.

  • 2 firm Puerto Rican pears

  • 250 ml of Kawartha County Wines Black Currant Port

  • 10 ml of Dillon’s Lime Bitters


  • 4-12 oz of Copperhead Distillery Magnetawan Rye Moonshine 

  • 500 ml of Kawartha County Wines Black Currant Port

  • freshly ground pepper

    Find more of our Grill with Shine shows and suggestions on our page

    cheers from the grill team at Grilling with Shine – Troy de Bois (grill master) & Sven Mcoy (intoxologist)

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    sven mcoy and troy de bois hosts of grilling with shine

    Grilling with Shine show hosts are the grilling and distillery enthusiasts, intoxologist Sven Mcoy (left) and grill master Troy de Bois (right).

    goonie goo-goo productions presents

    grilling with shine

    Grilling with Shine is a road tour cooking and drinking show hosted by the grilling and distillery enthusiasts, Troy de Bois (grill master) and Sven Mcoy (intoxologist). 

    Come watch how these two lifelong backwoods friends cook-up something on the grill and explore how they can use moonshine as a basic ingredient in every recipe.

    goonie goo-goo productions is excited to launch this new real life adventure exploring craft distilleries, local butcher shops and markets in small towns and discovering how fun the grilling life can be.

    If you have any suggestions on what distilleries we should visit or any ideas for upcoming shows on what to grill and where to drink let us know.

    corn hole boards

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    May 2021 our first sets of heavy-duty goonie goo-goo cornhole boards hit backyards across Southern Ontario and the response is incredible.

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    Only $300 for 2 boards and a set of eight bags.

    Got the bags, no problem, order your set of boards for $250.