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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 6 |
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Delicious grilled duck is done in two stages: first parboiling the duck in a tasty orange broth and then grilling the pieces basting with a fruity glaze. I used a charcoal grill, adding wood chips to the charcoal for a wonderful smoky flavor, but the duck can be also grilled on a gas grill or even under the broiler. The grilling time is approximate because it will depend on what type of final grilling is done. Ingredients:
1 (4 lb) duck |
1/2 cup chopped rhubarb |
1/4 cup chopped cherries (i used frozen) |
2 tablespoons honey |
1/4 cup orange marmalade (i used low cal) |
1/4 cup balsamic vinegar |
1/4 inch gingerroot |
3 tablespoons soy sauce |
2 cloves |
1 cinnamon stick, broken in pieces |
2 cups orange juice |
5 cups water |
Directions:
1. Rinse and dry duckling, discarding giblets and neck and cut into quarters and then cutting off legs and wings (to make 8 pieces). Pull off excess fat. Poke duck pieces all over with a fork. Set aside.
2. Combine orange juice, water, vinegar, honey, soy sauce and ginger in a large dutch oven or sauce pan over medium high heat and bring to a boil.
3. Add duck pieces and return to a simmer (if duck pieces are not covered by liquid add another cup of water). Simmer covered for 15-20 minutes. Remove duck pieces from pan and drain well, dicarding liquid.
4. Pat duck pieces dry with paper towels and poke duck pieces with a fork.
5. Meanwhle while duck is par-boiling, make glaze by combining marmalade, rhubard, cherries, cinnamon stick and cloves together in a small saucepan over medium low heat, stirring frequently for 15-20 minutes or until reduced by half.
6. Prepare grill with charcoal or use a gas grill or a broiler (I used a charcoal grill using charcoal with wood chips).
7. When grill is ready, poke duck pieces all over with fork again and brush with glaze. Place duck pieces on grill with wings on the outside. Grill covered for 15-20 minutes.
8. Turn pieces over, poke with fork and brush with glaze. Continue turning, poking and brushing with glaze every 15-20 minutes until pieces are done (when poked with fork juices will run clear and pieces are a beautiful reddish brown). I grilled my duck pieces for about 1 hour before they were done.
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