Ok, guys. Some of you have been asking how we cook our ducks. I've been reluctant to share this recipe, because I invented it, and kinda want credit for it. But I also want you all to enjoy the ducks you harvest, so I thought it would be selfish of me to withhold it. Here's what you do:
First, you must go duck hunting. Get up at 2:00 am, drive two hours to the refuge, and slog through the mud to your blind while it's pitch black and pouring rain. Sit in your blind for several hours while your feet grow numb with frostbite and get yourself some ducks! If you're like me, try to only shoot one or two with your box of shells so your friends won't think your bragging with a full strap of ducks. Once you get your duck, the fun begins!
For best flavor, it's important to take great pains to pluck every last feather from the duck. This may take an hour to 90 minutes, but it's worth it. If your hands get tired, use one of those feather-plucker attachments for your drill. You know, the one with the rubber fingers. It really makes it fun. I like to hang my duck on a string and just run the drill all over the duck. It may be hard to remove feathers this way, as the duck will be flailing about everywhere. So, you really need to bear down on the duck. You'll likely end up tearing the skin quite a bit, but your stomach can't tell the difference when it's cooked. Also, you'll have created a feather cloud that's likely to drift into every corner of your yard, but you can just pick that up later. Once you're done, you've got yourself a naked duck! Now, the cooking begins.
Heat the grill to about medium heat. Throw that duck on there with some salt and pepper and attend for 5 or 6 minutes. Then, remember that you need some side dishes to go with that grilled masterpiece. So, close the lid on the grill, and leave the duck unattended for maybe 2 minutes so you can throw some salad together in the house. Next, while in the house, glance outside at the grill, and when you notice great quantities of black smoke billowing from the grill, you know your duck is done.
Open the grill cover carefully, as there should be a fiery inferno inside if you've followed my directions exactly. Retrieve your duck gingerly. Your prized waterfowl will have 2-3 foot flames shooting up from it, so grab the duck with metal tongs and beat it on the grill to extinguish the flames. The bone ends of the duck legs will have turned to ash. This is normal. Now, wait until the duck has stopped smoldering, and bring it inside the house for a beautiful presentation. You will be delighted to discover that when you slice into the duck, it will be cooked to the exact rareness you will learn to love. See pictures.
As a side-note, duck fat burns so hot, that any carbon left on your grill will be turned to white ash.
I now use indirect heat to roast ducks on the grill.