Barbecued Duck

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 3
• 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

Recipe

• 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.