Prepare the grill for indirect cooking over medium heat (about 325°F) using the ring-of-fire configuration.
In a small saucepan over medium-high heat, combine the glaze ingredients. Bring to a simmer to melt the marmalade and then remove from the heat.
In a small bowl combine the rub ingredients and then season the duck evenly with the rub.
Brush the cooking grate clean. Add the wood chunks to the charcoal. When the wood begins to smoke, cook the duck, skin side up, over indirect medium heat, with the lid closed as much as possible, until the duck is evenly browned and crispy and is fully cooked, about 1 hour. During the last 15 to 20 minutes of grilling time, turn and baste the duck with the glaze every 5 to 10 minutes. Serve warm.