Grilled Duck With Rhubarb Cherry Glaze

• 5 12 lbs duck, cut into serving pieces
• 8 ounces cherry preserves
• 34 cup rhubarb, sliced
• 14 cup honey
• 1 teaspoon ginger, grated
• 1 tablespoon sage, chopped
• 14 cup cognac, orange flavored
• 1 -2 tablespoon rendered duck fat or 1 -2 tablespoon butter
• 1 cup onion, diced
• 1 cup brown rice
• 12 dried tart cherry, chopped (reconstituted making just over 1/2 cup)
• 1 orange, zest of
• 1 orange, juice of
• 2 12 cups duck stock or 2 12 cups water
• 1 duck giblets
• 1 ducks, bones
• 1 onion, halved
• salt and pepper (to season)
• 3 -4 sage leaves

1. If making stock place the giblets, bones and skin of the duck not used.
2. By placing in a stock pan with 6 cups water to cover adding an onion and season with salt, pepper and sage.
3. Simmer for an hour.
4. Set aside.
5. In a small sauce pan place cherry preserves, honey, rhubarb, ginger, sage, cognac heat simmering till rhubarb is tender about 15 minutes.
6. Blend with a hand blender till smooth.
7. Set aside.
8. For Rice-- Soak dried cherries in warmed orange juice.
9. In a large saucepan add 1-2 tablespoons rendered duck fat or butter saute onions for 5 minutes adding sage, zest, and chopped cherries and rice stir then add 2 1/2 cups duck stock or water.
10. Cover and simmer for 50 minutes.
11. Place duck pieces skin side up on hot grill then lowering heat to low.
12. Brushing glaze on duck while cooking turning half way through and glazing other side.
13. Cooking about 25-30 minutes.
14. Fluff rice plate it and place sliced duck breast, legs, and or wings on rice serving with leftover glaze.

duck, cherry preserves, rhubarb, honey, ginger, sage, cognac, butter, onion, brown rice, tart cherry, orange, orange, duck stock, duck giblets, bones, onion, salt, sage

Taken from www.food.com/recipe/grilled-duck-with-rhubarb-cherry-glaze-93689 (may not work)