James's Bar-B-Q Duck
1 duck, about 4 1/2 pounds, quartered
salt if desired
freshly ground black pepper
3/4 cup barbecue sauce
Prepare a charcoal grill and have it ready. The coals must be white hot but not
overly plentiful, or the duck will cook too fast. Arrange the grill grate 6 to 8
inches above the coals. Place the duck pieces on a flat surface and use a sharp
knife to cut away the excess, peripheral skin fat that surrounds the pieces.
Discard the fat. Place the pieces skin side up and pound them with a flat
mallet. This will help the pieces to lie flat on the grill. Sprinkle the pieces
with salt and pepper to taste. Marinate for about an hour in the barbecue sauce.
Remove and place the duck, skin side down, on the grill. Cook, basting often and
turning the duck pieces as often as necessary, until the skin is crisp and the
flesh is cooked. Cooking time should be about 40 minutes, more or less. Do not
overcook or the flesh will be tough and dry. Makes 2 to 4 servings.
Love is but the discovery of ourselves in others, and the delight
in the recognition.
- Alexander Smith