Cracklin Duck

Ever think of duck on the grill ?????????

Maybe you have never done it and maybe it doesn't sound like a good idea but  there is nothing better than a cracklin duck served coated with orange sauce, and laced with cherries and manderine orange pieces.

Duck mostly comes frozen now a days and you can find one in in the frozen section of your supermarket. But here in Rhode Island , there are still places in the country where you can find fresh fish or poultry including duck.

We live in the valley of Rhode Island, Hope Valley to be presise,  and taking a Sunday drive on the " Blue Roads" one can still find many places that sell Used books , Dressed Rabbits, Fresh Eggs,
and Duck.

The first thing I do is get the smoker going with Hard Wood Charcoal. Never use briquetttes. For this menu I will not add smoking chips as the natural flavor from the duck will come through.

Time to prepare the duck !!!!!!!

Cut off as much fat as possible from around the neck and the tail.
Then tie the legs and the wings together using string. Get them tight and close to the body so they will not burn.

Get your smoker up to about 200 Degrees and put the duck on. Add no wood chips. Let the natural flavor of the hard wood do the job.
 

Keep the duck in the smoker for about two hours. In the mean time
get a kettle grill going. After the two hours are up, remove the duck,
unlace it and cut in half. Transfer it to the kettle grill and the hot fire.
At this point, NEVER LEAVE THE GRILL !!!!!.
Sear the skin on the duck and then move to a cooler part of the fire. Coat  the Duck with prepared Duck Sauce or you can use Orange Marmalade.
Garnish with Oranges & Cherries.  Put the lid on the grill and let the sauce & fruit warm (about 3 minutes).  Remove to Serving Platter.  I like to serve with Pecan Wild Rice , Asparragus spears , and a fresh Garden Salad.
              

              For Questions, Comments, or Success Stories: send Email to seadoggie@aol.com
 
 

            Care to try some more?  
  New England Clam Bake   
  Classic  Boiled Dinner
  Sassy Smokey Ribs    
  Jumpin' Grilled Swordfish