Grilled Duck with Orange Glaze
A delicious recipe for barbecued duck with a tangy orange glaze that will delight your taste buds.
Ingredients
| 1 | (4 lb) duck |
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| 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 |
Instructions
| 1. | Begin by preparing the duck. Rinse and dry the duckling, removing giblets and neck. Cut the duck into quarters, then separate the legs and wings to create 8 pieces. Remove excess fat and use a fork to puncture the duck pieces all over. Set aside. |
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| 2. | In a large dutch oven or saucepan over medium-high heat, combine orange juice, water, balsamic vinegar, honey, soy sauce, and ginger. Bring the mixture to a boil. |
| 3. | Add the duck pieces to the boiling mixture. If the duck pieces are not fully covered by liquid, add an additional cup of water. Simmer covered for 15-20 minutes. Remove the duck pieces from the pan, drain well, and discard the liquid. |
| 4. | Pat the duck pieces dry with paper towels and pierce them with a fork. |
| 5. | While the duck is par-boiling, prepare the glaze. In a small saucepan over medium-low heat, combine orange marmalade, chopped rhubarb, cherries, cinnamon stick, and cloves. Stir frequently for 15-20 minutes or until the mixture is reduced by half. |
| 6. | Prepare your grill with charcoal or preheat a gas grill or broiler. If using a charcoal grill, consider adding wood chips for extra flavor. |
| 7. | Once the grill is ready, pierce the duck pieces again with a fork and brush them with the prepared glaze. Arrange the duck pieces on the grill with the wings placed on the outer edges. Grill covered for 15-20 minutes. |
| 8. | Turn the duck pieces over, pierce them with a fork, and brush with more glaze. Repeat the process of turning, piercing, and brushing with glaze every 15-20 minutes until the pieces are fully cooked. The duck is ready when juices run clear and the pieces have a beautiful reddish-brown color. Grilling the duck typically takes about 1 hour. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 2670 kcal |
| Protein | 73.2 g |
| Fat | 238.6 g |
| Carbohydrates | 54 g |
| Fiber | 1.3 g |
| Sugar | 46.7 g |
Published on Jul 21, 2024 by Luminița