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Cider-Glazed Duckling

 

A deep, rich Zinfandel balanced in fruit and tannin will create a second fruit sauce for the duck to swim in.

A smoked beer will create a cozy nest for this rich little bird. 		 
This easy-to-make cider glaze is so delicious you’ll want to try it on other meats as well.



1/2 gallon fresh apple cider
1 duck, 4-1/2 pounds
2 Granny Smith apples, quartered
1 small onion, sliced
1 small carrot, sliced
2 ribs celery, roughly chopped
Salt and pepper


In a large saucepan bring the apple cider to a boil over high heat. Reduce the heat and simmer until 1 cup of cider remains, 1 to 1-1/2 hours. The cider should now be a syrupy glaze. Remove the saucepan from the heat.

Remove neck, giblets, wing tips, and any excess fat from duck; reserve. Rinse duck and pat dry. Prick the duck all over with a fork. Place apples inside the body cavity. Tie the legs closed and set aside.

In a 13 X 9-inch heavy-gauge foil pan, place neck, giblets, wing tips, reserved fat, onion, carrot, and celery. Season with salt and pepper. Place the duck on top of the mixture.

Place pan in center of cooking grate. Grill duck 2 to 2-1/2 hours or until internal temperature reaches 180° F (82° C). Halfway through grilling time, start glazing duck with the cider reduction (pour into a plastic squeeze bottle for cooking use, or use a basting brush). Continue glazing every 15 minutes until duck is done. Remove duck from grill and let stand 10 minutes

Discard neck, giblets, wing tips, fat, vegetables, and apples. Serve duck with remaining cider glaze, if desired. Store any leftover glaze in the refrigerator for up to 2 weeks and use on other grilled poultry or pork.

Makes 4 servings.