Cherry Chipotle Roast Duck
35 minutes
Serves
4
Ingredients
- 5-6 lb. duck
- 1 jar Chukar® Cherry Chipotle Sauce
- sea salt & fresh ground pepper to taste
- 1 navel orange, quartered
- 1 shallot, quartered
- 4 tablespoons butter, cubed
- 1-2 large sprigs of fresh rosemary
Directions
- Pre-heat grill or Trager smoker to 325 degrees Fahrenheit. Let pre-heat for 15 minutes. Meanwhile, clean the giblets out of the bird and rinse it thoroughly under cold water. Pat the duck dry and place on a platter. Cut excess skin and fat from around the neck area. Score the top of the skin lightly, making small, shallow cuts to allow for the skin and fat to cook evenly. Do not cut the flesh.
- With a knife or using your hands, separate the skin from the bird from the flesh. Once separated, spoon a generous amount of Chukar® Cherry Chipotle Sauce beneath the skin and on top of the bird. Be sure to coat the underside of the bird as well as the wings and thighs. Sprinkle the top of the duck with sea salt and black pepper to taste.
- Stuff the bird with a naval orange, shallot, butter, and rosemary leaves. Tie the legs together with cooking twine and tuck the wings close by the body. Place the duck directly on the grill rack and close the lid; total cooking time will range between two and three hours. When inserted, a thermometer should read 160 degrees. Check the bird once every hour to baste with more Chukar® Cherry Chipotle Sauce and to ensure the wings don't burn. If the wings begin to brown before the rest of the bird is finished, cover them with foil and continue cooking. When the bird is browned on the top and a thermometer reads 160 degrees, remove the bird from the heat. Place the bird on a platter and tent with foil. Allow the duck to rest for 15 minutes before carving and serving.
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