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1
Rinse and dry duckling, discarding giblets and neck and cut into quarters and then cutting off legs and wings (to make 8 pieces).
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2
Pull off excess fat.
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3
Poke duck pieces all over with a fork.
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4
Set aside.
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5
Combine orange juice, water, vinegar, honey, soy sauce and ginger in a large dutch oven or sauce pan over medium high heat and bring to a boil.
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6
Add duck pieces and return to a simmer (if duck pieces are not covered by liquid add another cup of water).
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7
Simmer covered for 15-20 minutes.
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8
Remove duck pieces from pan and drain well, dicarding liquid.
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9
Pat duck pieces dry with paper towels and poke duck pieces with a fork.
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10
Meanwhle while duck is par-boiling, make glaze by combining marmalade, rhubard, cherries, cinnamon stick and cloves together in a small saucepan over medium low heat, stirring frequently for 15-20 minutes or until reduced by half.
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11
Prepare grill with charcoal or use a gas grill or a broiler (I used a charcoal grill using charcoal with wood chips).
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12
When grill is ready, poke duck pieces all over with fork again and brush with glaze.
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13
Place duck pieces on grill with wings on the outside.
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14
Grill covered for 15-20 minutes.
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15
Turn pieces over, poke with fork and brush with glaze.
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16
Continue turning, poking and brushing with glaze every 15-20 minutes until pieces are done (when poked with fork juices will run clear and pieces are a beautiful reddish brown).
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17
I grilled my duck pieces for about 1 hour before they were done.
