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By Root 1200 0

the bicycle pump method (see the introduction to the recipe on the facing page), but the technique is much simpler and takes far less time. The flavors of orange and rosemary are classic with duck.

TIMING

Prep: 30 minutes (plus 5 minutes for brine)

Brine: 2 to 8 hours

Grill: About 1½ hours

GRILL TOOLS AND EQUIPMENT

• Roasting rack

• Disposable aluminum foil roasting pan

• Long-handled basting brush

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THE GRILL

Gas:

Indirect heat, medium (325° to 350°F)

3- or 4-burner grill–middle burner(s) off

2-burner grill–1 side off

Clean, oiled grate

Charcoal:

Indirect heat, medium ash

Split charcoal bed (about 2 dozen coals per side)

20 replacement coals

Heavy-duty drip pan set between banks of charcoal

Clean, oiled grate on medium setting

INGREDIENTS (MAKES 4 SERVINGS)

1 duck, about 5 pounds, preferably Muscovy

2 cups Orange-Fennel Brine (page 362)

2 tablespoons crushed dried rosemary

2 tablespoons sherry vinegar

3 tablespoons maple syrup

¼ teaspoon ground black pepper

1 orange, quartered

1 small onion, peeled and quartered

DIRECTIONS

1. Wash the duck inside and out and poke the skin with a fork, especially where there are noticeable fat deposits under the skin, around the legs and along the sides of the breast.

2. Heat a kettle of water to boiling. Put the duck, breast-side up, in a strainer set in a sink. Pour the boiling water over the duck. Dry the duck and put it in a large (gallon-size) zipper-lock bag. Add the brine, 1 tablespoon of the rosemary, and 1 tablespoon of the sherry vinegar. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the duck and refrigerate for at least 2 hours and up to 8 hours.

3. Mix the maple syrup and remaining 1 tablespoon vinegar in a small bowl; set aside.

4. Heat the grill as directed.

5. Remove the duck from the marinade and discard the marinade. Pat dry. Rub the interior cavity of the duck with the remaining 1 tablespoon dried rosemary and the pepper. Put the orange and onion quarters in the interior cavity, and put the duck, breast-side up, on a rack set in the disposable roasting pan. Put the pan on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, about 1½ hours. Baste the duck with the maple mixture 3 times during the last half hour. If your grill has an external thermometer, it should stay at around 375°F. If you are using charcoal, you will probably have to replenish the coals after the first hour.

6. Remove the duck to a large serving platter. Let rest for 8 to 10 minutes; carve as you would a chicken (see page 184) and serve. Do not serve the orange and onion that were stuffed into the duck.

Smoky Barbecued Duck

There are two types of duck in the classic culinary world. Long Island duckling is the bird for a Chinese classic, like Peking duck. Muscovy duck is for European fare, like pressed duck. The main difference between the two is the size of the breast (Muscovy is meatier) and the amount of fat (Muscovy is leaner). Traditionally, Long Island ducks are more commonly available in the United States, but that is changing. Muscovy is easier to use in this recipe, but a Long Island will be fine; it just takes a little more work (see the box at left).

TIMING

Soak wood chips: 1 hour

Prep: 30 minutes (plus 10 minutes for glaze and rub)

Grill: About 1½ hours

GRILL TOOLS AND EQUIPMENT

• 4 fruitwood chunks or 2 cups chips if using a smoker box

• Smoker box or foil packet, if using a gas grill (see page 39)

• Long-handled basting brush

• Spray bottle of water

SUBSTITUTING A LONG ISLAND DUCKLING

If you don’t have a Muscovy duck for this recipe, you can substitute a Long Island duckling, but you should follow the method from the recipe for Teriyaki Duck on page 198, inflating the skin with a bicycle pump and drying the duck before cooking it, in order to get rid of the excess fat.

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THE GRILL

Gas: