Serves: 4
Total Calories: 127

FOR THE GLAZE:
4 cups fresh apple cider (not from concentrate)
1 teaspoon grated fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt

4 1/2 to 5 pounds Muscovy ducks (1 duck)
kosher salt
freshly ground black pepper
1 lemon, quartered
1 small yellow onion, quartered

TO MAKE THE GLAZE: In a medium saucepan combine the glaze ingredients and bring to a boil. Continue boiling until the mixture is reduced to 1/2 cup (but no more, or it will burn). Set the mixture aside and allow to cool to room temperature.

Remove and discard the neck, giblets, wings, and any excess fat from the duck. Rinse the duck under cold water and pat dry with paper towels. Prick the duck all over with a fork, especially along the sides under the breasts, to allow fat to escape during cooking. Season the duck, inside and out, with salt and pepper. Squeeze the lemon quarters into the cavity of the duck, then place them along with the onion into the cavity. Tie the legs together with cotton string.

Place the duck, breast side up, on a roasting rack set inside a 13- by 9-inch heavy gauge foil pan. Grill over Indirect Medium heat until the internal temperature of the breast reaches 165°F, 1 1/2 to 2 hours. Start brushing the glaze over the duck about halfway through grilling time, then every 15 minutes until the juices are slightly pink and the duck is done. Remove from the grill and allow to rest for 15 to 20 minutes before carving. Serve warm or at room temperature.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 127
Calories from Fat: 0

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Game
Bourbon-Mustard Squab
Brined Squab With Sweet Spices
Buffalo Burgers With Chipotle Mayonnaise
Buffalo Strip Steaks With Lusty Red Wine Sauce
Cider-Glazed Whole Duck
Duck Breasts With Balsamic Vinegar
Five-Spice Grilled Quail
Goose With Apple-Cran Stuffing
Quail Wrapped In Bacon And Grape Leaves
Rabbit With Rosemary-Lime Baste
Rack Of Venison With Cran-Currant Sauce
Spice-Rubbed Duck Breasts With Plum Sauce
Tangerine Duck Breasts With Tropical Fruit Sauce
Venison And Mushroom Kabobs