Some days even Superman can’t manage to get the cape on.  I don’t have a story for all y’all today, but I do have a dish.  Lately, I’ve been eating cheap duck from my new grocer, H-Mart, which sells five pounders for $2.69/lb.  At that price, it’s almost like chicken to me.  I’ve waxed eloquent on my love for duck in previous posts, so it comes as no surprise that I’m eating more of it at H-Mart prices.   Here is my latest favorite concoction, Canard Italian-style:

Italian Grilled Duck

One whole duck, 5-6 lbs.

Several large sprigs of  fresh rosemary

3 cloves garlic, minced

Sea salt (large crystals)

Pepper

Lemon zest

5 whole shallots

3 large sprigs rosemary

Sauce

1/3^rd cup honey

1/3^rd cup jerez vinegar

½ cup chicken stock

2 tbs butter

Remove backbone from duck and cut wing sections at first joint.  Reserve for making stock.  Split breastbone to make two halves.  Trim all fat and reserve for rendering for confit, steak frites, etc.

Rub duck halves with mixture of rosemary, garlic, lemon zest salt and pepper.  Refrigerate 2 hours or overnight.

Prepare charcoal grill with coals to one side.  Place duck halves skin side down in cast iron skillet and place over hot coals until skin browns well.  Once skin is browned,  flip over and move to indirect heat.  Add whole shallots and rosemary.  Cook over indirect heat approximately 30-40 minutes.

Remove duck halves from pan and tent to keep warm.  Drain fat from pan.  Deglaze pan with vinegar and stock briefly, then add honey.  Reduce liquid until thickened, then add butter.

Remove breast meat from bone and slice.  Cut thigh from leg.  Pour pan sauce over meat and serve immediately with any sides that go with duck.  This being Italian, I would go with polenta and wilted chard, but really, anything would work.  Employ your Italian Imagination.