Grilled Duck With Rhubarb Cherry Glaze

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 5 1/2 lbs duck, cut into serving pieces
• 8 ounces cherry preserves
• 3/4 cup rhubarb, sliced
• 1/4 cup honey
• 1 teaspoon ginger, grated
• 1 tablespoon sage, chopped
• 1/4 cup cognac, orange flavored
• 1 -2 tablespoon rendered duck fat or 1 -2 tablespoon butter
• 1 cup onion, diced
• 1 cup brown rice
• 1/2 dried tart cherry, chopped (reconstituted making just over 1/2 cup)
• 1 orange, zest of
• 1 orange, juice of
• 2 1/2 cups duck stock or 2 1/2 cups water
• 1 duck giblets
• 1 ducks, bones
• 1 onion, halved
• salt and pepper (to season)
• 3 -4 sage leaves

Recipe

• 1 if making stock place the giblets, bones and skin of the duck not used.
• 2 by placing in a stock pan with 6 cups water to cover adding an onion and season with salt, pepper and sage.
• 3 simmer for an hour.
• 4 set aside.
• 5 in a small sauce pan place cherry preserves, honey, rhubarb, ginger, sage, cognac heat simmering till rhubarb is tender about 15 minutes.
• 6 blend with a hand blender till smooth.
• 7 set aside.
• 8 for rice-- soak dried cherries in warmed orange juice.
• 9 in a large saucepan add 1-2 tablespoons rendered duck fat or butter saute onions for 5 minutes adding sage, zest, and chopped cherries and rice stir then add 2 1/2 cups duck stock or water.
• 10 cover and simmer for 50 minutes.
• 11 place duck pieces skin side up on hot grill then lowering heat to low.
• 12 brushing glaze on duck while cooking turning half way through and glazing other side.
• 13 cooking about 25-30 minutes.
• 14 fluff rice plate it and place sliced duck breast, legs, and or wings on rice serving with leftover glaze.