Orange Roasted Duck
|Fresh orange juice||8 Fluid Ounce (1 cup/ 250 ml)|
|Dry white vermouth||4 Fluid Ounce (1/2 cup/ 125 ml)|
|Orange marmalade||2 1⁄2 Ounce (1/4 cup / 75 g)|
|Chopped fresh thyme/1 teaspoon dried thyme||1 Tablespoon|
|Whole duck breast||1 1⁄2 Pound (bone-in, 750 g)|
In a small bowl, whisk together the orange juice, vermouth, marmalade, thyme and salt.
Using a sharp knife, score the duck skin with several crisscross diagonal cuts about 1/4 inch (6 mm) deep.
Place the duck breast in a shallow non-aluminum dish large enough for it to lie flat.
Pour the marinade over the breast and turn to coat both sides.
Cover and refrigerate, turning occasionally, for at least 1 hour, or all day if you wish.
Prepare a fire for direct-heat cooking in a grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
Remove the duck from the marinade and pat dry with paper towels; reserve the marinade.
Place the duck on the rack.
Have a spray bottle of water handy to douse flare-ups.
Grill, turning frequently and brushing three or four times with the reserved marinade, until the skin is well browned and the meat is still slightly pink at the bone, 18-20 minutes.
For medium to well done, grill an additional 5-7 minutes.
Stop brushing with the marinade 5 minutes before the duck is done.
Remove the duck from the grill, cover loosely with aluminum foil and let rest for 5 minutes.
To serve, cut the meat from the bone into thin slices and arrange on warmed individual plates.
If you wish, remove the crispy skin, cut into thin strips and serve with the meat.