Complimentary Recipe – Honey-Orange-Glazed Muscovy Duck 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

Ingredients: 1 (6-ounce) can frozen orange juice concentrate, thawed and undiluted 1/4 cup honey 1/4 cup Dijon mustard 1/4 cup prepared mustard 2 tablespoons lemon juice 1/4 teaspoon ground red pepper 1/4 teaspoon chili powder 1/4 teaspoon ground nutmeg 1/4 teaspoon ground black pepper Dash of salt Stir together ingredients above until blended 2 (3 _-4 pound) Muscovy ducks 1/2 teaspoon salt, divided 1/2 teaspoon ground black pepper, divided Garnish: fresh parsley sprigs Remove leg quarters from ducks; refrigerate breasts. Sprinkle quarters with 1/4 teaspoon salt and 1/4 teaspoon pepper, and place in a deep roasting pan. Add half of juice concentrate mixture; reserve remaining mixture. Bake, covered, at 275° for 4 hours or until meat pulls away from bone. Sprinkle duck breasts with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Prepare fire by piling charcoal or lava rocks on each side of grill, leaving center empty. Place a drip pan between coals. Coat food rack with vegetable cooking spray, and place on grill. Arrange breasts, skin side up, over drip pan. Grill, covered with grill lid, over medium-high heat (350° to 400°) about 45 minutes or until a meat thermometer inserted into thickest portion registers 160°, basting occasionally with reserved juice concentrate mixture. Turn breasts, and grill over direct heat 5 minutes or until crisp, basting occasionally with remaining juice concentrate mixture. Serve duck. Garnish, if desired. Reserve the legs for Cassoulet or confit. Yield: 6 servings Southern Living November 1997

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