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Prep 1 hr
Cook 1 hr 30 mins
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.
- 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.
- 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.
- 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.
- Pat duck pieces dry with paper towels and poke duck pieces with a fork.
- 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.
- Prepare grill with charcoal or use a gas grill or a broiler (I used a charcoal grill using charcoal with wood chips).
- 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.
- 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.