Jerk-Smoked Duck with Peach Barbecue Sauce

Jerk-Smoked Duck with Peach Barbecue Sauce

~ Active: 1 hr 30 mins, Total: overnight plus 3 hrs., Yield: 4 to 6

The combination of jerk seasoning and peach-sweetened barbecue sauce is also a great match for grilled chicken halves.

Ingredients:

• 1 (5-pound) whole duck, giblets removed

• 1/3 cup Caribbean jerk seasoning (such as McCormick)

• 1 cup Peach Preserves

• 4 medium peaches (21 ounces total), halved and pitted

• 3/4 teaspoon kosher salt, divided

• 1/3 cup yellow mustard

• 1/4 cup honey

• 1/4 cup packed light brown sugar

• 2 tablespoons white vinegar

Directions:

1. Pat duck dry, and place on a cutting board, breast side down. Using kitchen shears, cut down each side of the backbone. Remove and discard the backbone (or reserve for stock). Open the duck up to expose the breastbone; trim and discard excess fat. Using a sharp knife, cut lengthwise through the center of the breastbone. Continue cutting lengthwise to separate the duck into 2 halves. Using your fingers, loosen the skin from the duck, being careful not to tear the skin. Using a metal or wooden skewer, prick the skin all over at a 45-degree angle, making sure not to pierce the meat. Rub both sides of duck halves with jerk seasoning, and place, the skin sides up, in a large pan. Chill, uncovered, for 8 hours or overnight.

2. Let the duck stand at room temperature while preheating the charcoal grill, for about 30 minutes. Open the vents of the grill completely. Fill an 8-inch-square disposable aluminum pan with 1 inch of water. Place the water pan on one side of the bottom grill grate. Light charcoal chimney starter filled halfway with briquettes. When briquettes are covered with gray ash, pour them onto the empty side of the bottom grate. Place a few pecan or cherry wood chunks on top of hot coals; insert the top grate. Cover the grill, and adjust the bottom and top vents to bring the internal temperature to 225°F to 250°F. Place duck halves, skin sides up, on the grate over the water pan. Cover and smoke, maintaining an internal grill temperature of 225°F to 250°F, 30 minutes.

3. Line 2 sheets of aluminum foil with parchment paper. Transfer each duck half to a prepared foil sheet; wrap foil sheets tightly to seal and create packets. Place duck packets on the grate over the water pan, and continue smoking, covered, at a grill temperature of 225°F to 250°F, until a meat thermometer inserted in thighs and thickest portions of breast registers 135°F, about 45 minutes to 1 hour and 10 minutes. Transfer duck packets to a small insulated bag or cooler, and let it rest for 30 minutes.

4. While the duck rests, light a charcoal chimney starter filled halfway with briquettes. When briquettes are covered with gray ash, remove the top grate of the grill, and pour briquettes over the remaining coals on the bottom grate. Replace the top grill grate. Open the bottom vent completely to increase the internal grill temperature to medium (350°F to 400°F) with the lid removed.

5. Unwrap the duck, and discard the foil packets. Place duck halves, skin sides down, over the side of the grill with coals. Grill, uncovered, turning often, until the skin is browned and crispy and a meat thermometer inserted in the thighs and thickest parts of the breast registers 155°F, about 10 minutes. Remove duck halves from the grill, and let rest for 10 minutes.

6. Season cut sides of peach halves with 1/4 teaspoon salt. Place peaches, cut sides down, on oiled grill grates over the side with coals, and grill, uncovered, until charred and softened, 4 to 8 minutes.

7. In a blender add Peach Preserves, mustard, honey, brown sugar, vinegar, and remaining 1/2 teaspoon salt. Process until smooth, about 20 seconds. Serve duck with peach barbecue sauce and grilled peach halves.

Suggested Pairing: Smoky, savory Rioja.