Broiled Duckling Recipes

Steps:

• Make sauce:
• Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat, skimming foam occasionally, until syrupy and reduced to about 1 cup, 30 to 40 minutes. Let stand while duck broils.
• Prepare duck:
• Remove rack of a broiler pan, then add 1 cup water to broiler pan and replace rack. Preheat broiler with pan 5 to 6 inches from heat.
• Pat duck breasts dry and score skin at 1-inch intervals with a sharp knife (do not cut into meat), then sprinkle all over with salt and pepper. Broil duck breasts, skin sides down, 4 minutes for Long Island duck or 8 minutes for Muscovy, then turn over and broil until thermometer inserted horizontally into center of a breast registers 130°F (see cooks' note, below), 8 to 10 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes. Add any juices accumulated on cutting board to sauce and simmer until slightly thickened, 1 to 2 minutes.
• Holding a sharp knife at a 45-degree angle, cut each duck breast into thin slices and serve with sauce.

Steps:

• Cut the duck or have it cut as follows: Cut off the thighs with legs attached. Cut off the wing tips and reserve, along with the carcass, for soup. Cut off the second wing joint. Cut off the two breast portions (with the main wing bones attached) from the carcass. Trim around the breast and thigh portions to cut away all peripheral skin, that is to say the outer edges.
• Put the breasts, thighs, second wing joints, neck, liver and gizzard in a large bowl.
• Chop the bay leaf as finely as possible on a flat surface. Put the chopped bay leaf in a small mixing bowl and add salt and pepper to taste and the oil. Mix well. Rub the duck pieces with the mixture and let stand until ready to cook.
• When ready to cook, arrange the breast, thigh and leg and wing portions skin side up in one layer in a flat baking dish. Add the neck, liver and gizzard so that they, too, will be exposed to the broiler heat.
• If the broiler and oven have separate temperature controls, preheat broiler to high and oven to 425 degrees. If they have the same temperature control, preheat broiler to high.
• Place duck under the broiler about three or four inches from the source of heat. Broil about five minutes until skin is golden brown. Turn the pieces.
• Broil duck on second side about five minutes or until golden brown.
• If the broiler and oven have the same temperature controls, turn the oven heat to 425 degrees. Let the duck bake in the oven 10 minutes.
• Turn the pieces skin side up and continue baking 10 minutes. Rub the outside of the duck skin with the garlic and then put the garlic in the baking dish. Continue baking five or 10 minutes and serve.

Steps:

• Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
• Preheat a grill for medium-high heat.
• Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.

Steps:

• Light a charcoal grill or smoker, or heat oven to 250.
• Make a dry rub by combining the cinnamon, coriander, cumin, black pepper and seasoned salt in a small bowl. Season the duck aggressively with the rub, applying it all over the body, inside and out.
• If smoking, place the duck on the smoker and cover, keeping the heat around 220 to 250. If grilling, move coals to one side of the grill and place duck on the other, away from the direct flame, then cover the grill. If oven-roasting, place duck in a roasting pan, and put in the oven.
• Cook the duck for 2 hours or so, until it has taken on some color, then remove from the heat, and place on a large sheet of aluminum foil. Wrap the duck in the foil, using another sheet if necessary.
• Place the wrapped duck in a clean roasting pan, and put in the oven to continue cooking for 2 or 3 more hours, until the meat is tender and pulls away from the bone. Serve with tortillas and salsas.