Plum Comfortable Duck

This recipe is near and dear to my heart.  I have served this concept in many fashions over the last few years and it is always a hit.  The first time I ever held Christmas Dinner by my place, I put this on the menu.  While cooking fifteen dishes, being a host, and playing Santa, I forgot about the ducks on the grill.  We remembered them just in time as everyone was leaving.  How good is it really??? Ask my Uncle and Father-in-law because they ate them all and refused to share with anyone.  How's that for the spirit of Christmas.

PLUM COMFORTABLE DUCK

PREPARATION

1 EA WHOLE DUCK (HALVED)

1/2 CUP CREOLE SEASONING

1/4 CUP GRANULATED GARLIC

1/4 CUP GRANULATED ONION

1/4 CUP CHILI POWDER

1 TSP CAYENNE PEPPER

1/2 TSP DRY MUSTARD

• MIX ALL POWDERED SEASONINGS TOGETHER
• SEASON DUCKS LIBERALLY WITH SPICE MIX INCLUDING UNDER THE SKIN
• COVER DUCK AND REFRIGERATE FOR AT LEAST 2 HOURS

1 CUP PLUM PRESERVES

1 CUP PEACH PRESERVES

1/2 CUP RICE WINE VINEGAR

1.2 CUP ORANGE JUICE

1/4 CUP SOUTHERN COMFORT

1/2 TSP SESAME OIL

1 TBSP DIJON MUSTARD

• COMBINE ALL INGREDIENTS INTO MIXING BOWL AND WHISK UNTIL WELL BLENDED

COOKING INSTRUCTIONS

• HEAT GAS GRILL (OUTSIDE BURNERS ONLY) TO 250 DEGREES.
• PLACE DUCK HAVES FAT SIDE UP IN THE MIDDLE OF THE GRILL BETWEEN THE TWO OUTSIDE BURNERS.
• COAT BOTH SIDES OF DUCK WITH BASTING SAUCE.
• CLOSE THE LID AND LET COOK AT LEAST 8 HOURS NO LONGER THAN 12 HOURS BASTING EVERY 30 MINUTES.
• MAKE SURE TO MAINTAIN THE HEAT AT 250 DEGREES THROUGHOUT COOKING.
• FOR THE LAST HOUR OF COOKING, PLACE DUCK FAT SIDE DOWN.
• REMOVE FROM GRILL AND ALLOW TO REST FOR 15 MINUTES.
• CARVE AND SERVE.