Boned Duck Halves
|Duckling||5 Pound, thawed|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Dry mustard||1⁄4 Teaspoon|
Remove giblets and reserve for other uses.
To halve and partially bone duck, place duck breast-side-up and cut along breastbone with tip of knife.
Continue cutting meat free from breastbone following contour of rib cage and cutting through joint where wing is connected.
Continue along side of duck toward thigh joint, then twist and pull gently until thighbone is free from socket.
Continue until one half of duck is removed from carcass.
Repeat on other side of duck to make 2 semiboneless halves wing and leg bones remain.
Trim off excess skin.
Pierce duck skin well with fork and place duck halves, skin-side-up, in a shallow pan.
Combine lemon juice, garlic, mustard, rosemary, and pepper.
Pour over duck, cover, and refrigerate for 2 to 4 hours.
Bank about 20 glowing coals on each side of firebed and place a deep metal drip pan in center.
Lift duck from marinade and drain briefly (reserve marinade).
Arrange halves, skin-side-up, on a well-greased grill 4 to 6 inches above drip pan.
Cover barbecue, leaving dampers open to maintain a hot fire.
Add 5 or 6 briquets on each side every 1/2 hour to maintain a constant temperature.
Stir honey into reserved marinade.
Cook duck for 2 to 2 1/4 hours or until thigh meat is soft when squeezed (protect hands with paper towels).
During the last 30 minutes of cooking, brush duck with honey mixture.