This recipe moves duck from the roasting pan to the barbecue.
Ingredients
- 2 tbsp (25 mL) coarse salt (or 3 tbsp/50 mL table salt)
- 5 bay leaves, torn into pieces
- 5 cloves garlic, minced
- 4 tsp (20 mL) minced fresh thyme (or 1-1/2 tsp/7 mL dried)
- 2 tsp (10 mL) coarsely ground pepper
- 1 duck, about 4 lb (2 kg)
- 1/3 cup (75 mL) maple syrup
- 3 cups (750 mL) dry cider or fresh cider
- 1 tbsp (15 mL) cider vinegar
- 2 red-skinned apples, cored
Steps
- In bowl, mix together salt, bay leaves, garlic, thyme and pepper.
- Cut off tailbone, excess neck skin and fat in duck cavity. With kitchen shears, cut out backbone and wing tips. Cut off leg pieces from breast. Separate wings from breast. Cut breast in half. Place in glass baking dish. Rub salt mixture over pieces. Cover and refrigerate for 24 to 48 hours, turning once.
- Rinse well; pat dry. Using skewer, prick skin all over, being careful not to prick into meat under fat. Brush with 2 tbsp (25 mL) of the maple syrup.
- In wok or large pot, bring cider to boil. Place duck pieces, close together and skin side up, in steamer or on rack above cider. Cover and steam over medium heat for 1 hour, adding water to wok to maintain level if necessary.
- Remove duck from steamer. Skim fat off cider. Bring to boil and boil until reduced to 1/2 cup (125 mL), about 12 minutes. Add vinegar and remaining maple syrup. (Make-ahead: Let cool; cover and refrigerate duck and cider separately for up to 24 hours.)
- Place duck, bone side down, on greased grill over medium heat. Close lid and grill, turning and basting with maple mixture every 5 minutes, until skin is crisp and golden brown, about 25 minutes.
- Meanwhile, cut apples crosswise into 1/2-inch (1 cm) thick slices. Grill, basting with maple mixture and turning once, until slightly softened and grill-marked, about 6 minutes. Serve with duck along with any remaining maple mixture.
