Honey-Orange-Glazed Muscovy Duck With Parsnip Mash

Yield: 6 servings

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
• 2  (3 1/2-pound) Muscovy ducks
• 1/2  teaspoon  salt, divided
• 1/2  teaspoon  ground black pepper, divided
• Parsnip Mash
• Garnish: fresh parsley sprigs

Preparation

Stir together first 10 ingredients until blended.

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 with Parsnip Mash. Garnish, if desired.