The method, which is called Kingman Duck, goes as follows:
1. With game shears, cut the backbone from a plucked duck.
2. “Butterfly” the bird by spreading the body cavity and pressing it firmly against the countertop (breaking the breastbone).
3. Sprinkle both sides liberally with salt (preferably sea salt).
4. Slap the duck on a hot grill for—get this!—just ten minutes on one side, then five on the other.
Note: if your grill has two burners, before heating it, put a pan underneath one burner to catch any drippings. Then, heat the grill until hot. Right before you slap the duck on the grill, turn one burner off, and place the bird over the pan!
Two other ideas - grind the meat and make duck burgers! Or, place duck pieces (this works well with legs and thighs) into a crockpot, add enough orange juice to soak (but not cover) the duck. Throw in a bit of chopped onion and some rosemary, and let cook on low for 7-8 hours.
Dried Cherry Sauce
2 medium shallots, minced
3/4 cup red wine
1 cup dried cherries
1 cup low-sodium chicken broth
3 tbs unsalted butter, cold
1 teaspoon fresh lemon juice
In a skillet, heat a little of the duck fat over medium high heat. Add shallots and cook until softened (2-4 minutes). Add wine and dried cherries and cook until liquid has reduced to a syrupy consistency (about 4 minutes). Add chicken broth and cook 5-10 minutes more (the liquid should reduce to about 1 cup total). Just before removing the pan from the heat, whisk in butter. Finish with a squeeze of lemon juice. Slick duck and serve, passing sauce separately.
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