Duck With Citrus Chile Marinade
|Ducks||10 Pound (Use Two 5 Pound Pieces, Thawed If Frozen)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Lime juice||3⁄4 Cup (12 tbs)|
|Crushed dried hot red chiles||1 Teaspoon|
|Grated orange peel||1 Tablespoon|
|Grated lime peel||1 Tablespoon|
Remove duck neck and giblets; reserve for other uses, if desired.
Discard lumps of fat.
Rinse duck inside and out and pat dry.
Place duck in a large heavy-duty plastic bag.
In a small bowl, combine sugar, orange juice, lime juice, chiles, orange peel, and lime peel.
Stir until sugar is dissolved; then pour into bag over duck.
Seal bag securely, rotate to distribute marinade, and place in a shallow baking pan.
Refrig erate for at least 6 hours or until next day, turning bag over several times.
Lift duck from marinade and drain briefly (reserve marinade).
Fasten neck skin to back with a small metal skewer.
Barbecue duck by indirect heat placing duck, breast up, on grill directly above drip pan.
Cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook for 1 1/4 hours; then baste with marinade.
Continue to cook, basting frequently, until meat near bone at hip socket is no longer pink; cut to test (about 45 more minutes).
Transfer duck to a platter and keep warm.
In a 2-quart pan, combine cornstarch and water; stir in remaining marinade and bring to a boil over high heat, stirring constantly.
Pour into a serving bowl and pass at the table to spoon over individual portions.