Spiced Rum BBQ Duck with Mango, Dried Cherry, and Orange Marmalade Sauce
This dressed-up barbecued duck has two sauces, one which is brushed on over the duck while it is still cooking, and one which is used to sauce the plates. Duck pairs well with fruit; Chef Kendrick uses tropical mango in his island-inspired fruit sauce. The horseradish adds real zing; it pays to know your guests and taste to get just the right amount of heat.
Ingredients
- Duck leg quarters - 4 (about 8 ounces each)
- Boneless Duck Breasts - 4 (about 6 ounces each)
- Vegetable Oil - 1/2 tablespoon
- Red Onion - 1/2 cup, minced
- Garlic Cloves - 2, chopped
- Ketchup - 1 cup
- Chicken broth - 1/2 cup
- Hoisin sauce - 1/2 cup
- Cider Vinegar - 1/4 cup
- Brown Sugar - 1 tablespoon, packed
- Lemon Juice - 1 tablespoon
- Worcestershire sauce - 1/2 tablespoon
- Lemon zest - 1/2 teaspoon
- Old Bay seasoning - 1/4 teaspoon
- Freshly ground black pepper - 1/4 teaspoon
- Spiced Rum - 2 tablespoons
- Mango, Dried Cherry, and Orange Marmalade Sauce
- Sherry - 2 tablespoons
- Orange Marmalade - 1/2 cup
- Dried Cherries - 1/3 cup
- Mango - 1/2 cup, diced
- Prepared Horseradish - 1 tablespoon
- Unsalted Butter - 2 tablespoons
- Leek Garnish (optional)
- Leek Leaves - 2
- Flour for dusting
- Canola oil for deep frying
Instructions
To prepare the duck: Prepare the grill for indirect cooking: Light a charcoal grill and let the coals burn until covered with light grey ash. Or, light a gas grill according to manufacturer’s directions. Move the coals into a circle around the outside of the fire grate and and place a drip pan in the center. Place the cooking grate on top. Place the duck leg quarters and breasts skin-side down in the center of the grate over the drip pan. Put the cover in place with the vents open. Grill over this indirect medium heat for 25 minutes.
Meanwhile, in a saucepan, heat the oil. Add the onions and garlic and saute 2 to 3 minutes, until softened. Add the ketchup, chicken broth, hoisin sauce, cider vinegar, brown sugar, lemon juice, Worcestershire sauce, lemon zest, Old Bay seasoning, and pepper. Simmer 10 to 15 minutes. Stir in the rum.
Turn the duck pieces and brush with the rum sauce. Continue grilling for 10 minutes. Turn, brush again, and grill another 10 minutes until the duck is medium-rare (145 F), or longer to desired degree of doneness. Remove the breasts to a plate and let rest 5 to 10 minutes before slicing. If needed, grill leg quarters 5 to 10 minutes longer, to desired degree of doneness.
To prepare the marmalade sauce: In a skillet, heat the sherry until warm. Add the marmalade, dried cherries, mango, and horseradish. Bring to a boil. reduce heat and simmer for about 5 minutes to reduce slightly. Stir in the butter. Makes about 1 cup.
To prepare the leek garnish (optional): Cut the leaves in long strips, then cut the strips in 2-inch pieces. Dust the leeks with flour and shake off the excess. Heat the oil to 365 F in a deep fryer or deep, heavy saucepan. Fry the leeks, a handful at a time, for 5 to 10 seconds, until crisp; remove with a slotted spoon or wire skimmer and drain on paper towels.
To serve: Pour 1/4 cup of marmalade sauce on each plate. Top each with sliced breast meat and a leg quarter. Garnish with fried leeks (optional).
