- 1 (4-lb.) duck
- 1/2 cup chopped rhubarb
- 1/4 cup chopped cherries
- 2 tablespoons honey
- 1/4 cup orange marmalade
- 1/4 cup balsamic vinegar
- 1/4 inch ginger root (or 1/4 teaspoon dried ginger
- 3 tablespoons soy sauce
- 2 cloves
- 1 cinnamon stick, broken in 1-inch pieces
- 2 cups orange juice
- 1/2 cup Cattlemen’s Authentic Smoke House bbq sauce
- 5 cups water
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, bbq sauce, 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, discarding liquid.
Pat duck pieces dry with paper towels. Meanwhile as duck is par-boiling, make glaze by combining marmalade, rhubarb, cherries, cinnamon stick and cloves together in a small saucepan over medium low heat, stirring frequently for 5-20 minutes or until reduced by half.
Prepare grill for medium-high heat with charcoal or use a gas grill or a broiler. 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 and brush with glaze. Continue turning, poking and brushing with glaze every 15-20 minutes until pieces are done pieces are a beautiful reddish brown. I grilled my duck pieces for about 1 hour before they were done.
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