INGREDIENTS
1 Duck
Salt
Pepper
GLAZE
2 Tbsp Spicy Brown Mustard
or Hot English Mustard (Your Choice of heat & Spice)
or Mild American Mustard
2 Tsp Worcestershire Sauce Or Light Soy Sauce
2 Tsp Ground Cumin
2 Tsp Fresh Ground Black Pepper
1 1⁄2 Tsp Garlic Powder
1 1⁄2 Tsp Mustard Powder
BRINE
4 lt Water
1 Cup Kosher Salt
1 Cup Brown Sugar
1 Let the duck defrost in the fridge over night or in the fridge in brine overnight. (Only need to brine duck if it is a wild duck).
2 Cook it for about 2 hrs, on a 170℃ – 180℃ degree grill, rotating it several times.
3 Glaze the duck 10 – 15 minutes before cooking completes.
4 For duck, you are looking for an internal temp of 73℃ in the breast and 80℃ in the thigh.
