Flaming Duck Texas Style

Okay…Guys, test number one with Grill It with Bobby FlayBobby Flay was a complete disaster. I actually couldn’t find a good recipe by Flay that covered everything I was trying to do with a 3 pound duck on the grill. As I often do with a lot of cooking projects, I tried to improvise, something I usually do with decent success – oh but not today. Duck is a curious bird and quite flammable too! I made a homemade concoction of orange marmalade, cinnamon, karo syrup and fresh squeezed lemon juice. I brushed it onto the duck and then dropped it onto the grill at medium heat and shut the lid. Russell and I began to play catch and fringing flames were shooting out the side of the oversized pit. I popped it open flames shot up six feet in the air. Note to self, “DO NOT..I will say this again DO NOT throw water onto a burning duck. So I stayed at the pit turning and moving the bird constantly in and out the flames (this nothing like beer can chicken). After about an hour and a nicely browned exterior, I assumed I had achieved perfection. My dad once told me, “Son to assume is only the ability to make and ass of you and me”, which was the case here for sure. I set the table, laying down the nice china, serving plates and silverware. I grabbed the knife to begin carving the duck or at least try. What the hell? My best Emeril knives couldn’t even scratch this birds skin! Literally, they should make duck skin boots out of these birds. It was undercooked and possessed, I put it into the stove to finish it up and mysteriously the stove went off. I swear I turned the stove on. Again I turned the oven back on and went back to the Washington-USC (which we won 16-13) game until that’s right, I smelled smoke. That shitty bird was on fire again! So this is BBQ w/ Flay… I do not recommend duck.