Grilled Stuffed Duckling

• 1 cup couscous
• 3 1/2 tablespoons butter, or as needed, divided
• 1 cup finely chopped white onion
• 1/2 cup diced mushrooms
• 4 serrano peppers, diced, or more to taste
• cayenne pepper
• 1 whole duckling - thawed, neck and giblets removed, rinsed
• 1 1/2 teaspoons dried basil, or to taste
• sea salt and ground black pepper to taste

1. Bring water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
2. Heat 1 1/2 tablespoons butter in a skillet over medium heat. Add onion, mushrooms, and serrano peppers; cook and stir until lightly browned, about 5 minutes. Mix in the cooked couscous and cayenne pepper.
3. Fill the duckling's cavity with the couscous mixture. Spread 1 tablespoon butter in a thin layer over the duckling's skin. Rub skin with basil, salt, and pepper. Wrap in aluminum foil.
4. Preheat grill for medium heat, about 300 degrees F (150 degrees C). Lightly oil the grate.
5. Place duckling on grill and cook for about 30 minutes, turning once. Remove foil; continue grilling, turning occasionally and basting with butter each time. Cook until no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
6. Remove the duckling from the grill, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Spoon out the couscous and serve alongside the duckling.

couscous, butter, white onion, mushrooms, serrano peppers, cayenne pepper, basil, salt

Taken from www.allrecipes.com/recipe/259010/grilled-stuffed-duckling/ (may not work)