Arkansas Barbecued Duck

BECAUSE OF ITS AMPLE FAT, DUCK (LIKE GOOSE) HAS been barbecued in the South for centuries, and none is so prized as the noble, green-headed mallards that migrate by the millions each year to the marshy rice fields of eastern Arkansas. Barbecue, in fact, is as much a religion in Arkansas as in North Carolina, and legend has it that at one particular Fourth of July feast, where everything from oxen to venison to bear was thrown on the grate over an open fire, barbecued duck was served for dessert! Flames do tend to leap up when duck is barbecued, so if you’re not yet adept at moving the pieces away from the “hot spots” on the grill, you might want to push the coals to the edges and cook the duck over an aluminum drip pan positioned in the center.

MAKES: 4 servings

INGREDIENTS:

• 1 small onion, minced
• 1⁄2 cup red wine vinegar
• 1⁄2 cup orange juice
• 2 teaspoons Dijon mustard
• 2 teaspoons chili powder
• 1 teaspoon sweet paprika, or to taste
• Salt and freshly ground black pepper to taste
• One 5- to 6-pound dressed duck, quartered

INSTRUCTIONS:

1. In a bowl, combine the minced onion, red wine vinegar, orange juice, Dijon mustard, chili powder, sweet paprika, salt, and pepper. Whisk the ingredients together until the sauce is well blended. Set the sauce aside.
2. Place the duck quarters on a cutting board and remove and discard excess fat. Pound the duck quarters with a mallet until they are as flat as possible.
3. Arrange the flattened duck quarters in a deep dish or pan. Pour the prepared sauce over the duck quarters, ensuring they are well coated. Cover the dish with plastic wrap and let the duck marinate for 1 hour.
4. About 30 minutes into the marinating time, ignite a single layer of charcoal briquets in an outdoor grill. Allow the briquets to burn until they turn ashen (30 to 45 minutes). Position the grill rack about 6 inches from the coals.
5. Remove the duck quarters from the marinade and place them on the grill, skin side down. Cook the duck quarters for about 40 minutes, or until the flesh is tender and the skin becomes crisp. Turn the pieces often and baste them with the marinade throughout the cooking process. Be cautious not to overcook the duck or let the coals flare up.
6. Transfer the cooked duck quarters to a serving platter and serve immediately.