Set up your grill for indirect grilling. Gas grill: put a large drip pan in the center. Preheat the grill on high, then reduce the temperature to medium/low when the duck is placed on the grill. Charcoal grill: Arrange charcoal pieces around the side of a drip pan and let them burn until medium/hot (coals mostly covered in ash). Rinse the duck inside out with cool, running water. Pat dry. Use a large sharp fork and prick the skin all over, but be careful not to pierce the meat (or the meat will be dry). Mix the salt, pepper and paprika. Rub the duck inside and out with the spice mixture. Stuff the cavity of the duck with the orange quarters, whole head of garlic and celery pieces. Fold the neck skin under to cover the cavity. Close with a skewer. Set the duck, breast side up, on a rack over the drop pan. Cover the grill and cook for about 1 1/2 hours. If you’re using a charcoal grill, add 10 – 12 briquettes every half hour or so to keep the temperature up. After 1 1/2 hours, drain the juices and fat from the drip pan and flip the duck, breast side down. Continue cooking for another 30 – 60 minutes until the meat is tender. Flip the duck back to breast side up for the last 10 minutes to crisp the skin. The internal temperature should be 175 degrees at the thickest part of the thigh. Allow the duck to rest on a cutting board for 15 minutes. Remove oranges and celery from the duck’s cavity and throw away (ideally on your compost pile). The roasted head of garlic can be used as a spread on bread. Carve duck and serve.

Margie Guyot

PO Box 451

Eastport, MI 49627

(Great Lakes Energy)