Fourth of July: Grilled Butterflied Duck with Spicy Watermelon Glaze

Ingredients

Grilled Butterflied Duck with Spicy Watermelon Glaze

Grilling Method: Indirect/Medium-High Heat

  • 2 whole ducks, about 4-5 pounds, not marinated or flavored
  • 2 teaspoons Kosher salt
  • 1 teaspoon Butcher-grind (coarse-grind) black pepper
  • Pinch of cayenne pepper
  • Olive oil
  • Spicy Watermelon Glaze (see below)

Remove ducks from packaging and pat dry with paper towels. Using poultry or kitchen shears cut along each side of the back bone and remove it. Turn duck breast-side up. Open the two sides of the duck as if you were opening a book, and lay it flat. Break the breast bone by firmly applying pressure and pressing down—you may break a few rib bones in the process. Tuck the wing tip under the upper wing and place on a sheet pan and set aside.

Meanwhile, mix salt, pepper and cayenne together to make the texas spice rub. Brush ducks all over with olive oil. Season lightly on both sides with the spice rub. Place ducks skin-side up in the center of the grill and grill for about 2 hours.

After two hours, brush glaze on the ducks. Continue grilling for 20-30 more minutes, brushing with the glaze 2 more times during the final grilling time. Grill for until juices run clear and the thigh registers 190 ˚F.

Remove ducks from grill; brush with glaze one last time and let rest 10 minutes. Cut duck into halves or quarters and serve.

Serves 4

 

Spicy Watermelon Glaze

Use leftover juice for Spiked Watermelon Aqua Fresca—always a happy bonus when making the Spicy Watermelon Glaze!

1 small watermelon, cut from the rind in chunks (about 8 cups of fruit) 1 12-ounce jar apple jelly Juice and zest of 1 small lime 2 teaspoons red chile flakes 1 teaspoon jalapeno hot sauce Pinch of salt

Place the watermelon on a food mill or juicer and collect the juice. Reserve 1 cup (4 cups of fruit) for this recipe and drink the rest—use leftover juice for the Spiked Watermelon Aqua Fresca. Discard the seeds and solid bits.

Put the apple jelly in a small, heavy-bottomed saucepan over low heat. Melt the jelly, stirring occasionally so that it doesn't burn. When the jelly is melted, add the watermelon juice and stir to combine. Add the lime juice and zest and stir again. Add the red chile flakes, jalapeno hot sauce, and salt. Mix and taste, adjusting the season if desired.

You can use warm, or let cool and transfer to a clean jar. The glaze will keep tightly covered, in the refrigerator for up to 2 days.