Cider and Maple Grilled Duck

By The Canadian Living Test Kitchen

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This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	737737 cal
pro	29 g29g pro
total fat	46 g46g total fat
sat. fat	15 g15g sat. fat
carb	55 g55g carb
fibre	2 g2g fibre
chol	128 mg128mg chol
sodium	1,241 mg1,241mg sodium
% RDI:	-
calcium	66 calcium
iron	4141 iron
vit A	1010 vit A
vit C	1010 vit C
folate	55 folate

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Ingredients

2 2tbsp tbspcoarse salt, (or 3 tbsp/50 mL table_salt)
5 bay leaves , torn into pieces5 5bay leafbay leaves, torn into pieces
5 cloves garlic , minced5 5cloves garlic, minced
4 4tsp tspminced fresh thyme, (or 1-1/2 tsp/7 mL dried)
2 tsp coarsely ground pepper 2 2tsp tspcoarsely ground pepper
1 duck , about 4 lb/2 kg1 1duck, about 4 lb/2 kg
1/3 cup maple syrup 1/3 1/3cup cupmaple syrup
3 cups dry cider 3 3cups cupsdry cider or fresh cider
1 tbsp cider vinegar 1 1tbsp tbspcider vinegar
2 red-skinned apples , cored2 2red-skinned appleapples, cored

Preparation

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.

Source : Canadian Living Magazine: July 2004