Slow-Roasted Duck Legs with Hoisin-Orange Glaze

Instructions

• Prepare the grill for indirect cooking over medium heat (about 325°F) using the ring-of-fire configuration. (For a charcoal grill, the coals are arranged in a ring on the charcoal grate, with an empty area in the center. For a gas grill, use the standard indirect cooking preparation.)
  Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over medium heat (about 325°F).
  Prepare the grill for indirect cooking over medium heat (about 325°F) using the ring-of-fire configuration. (For a charcoal grill, the coals are arranged in a ring on the charcoal grate.)
  Prepare the grill for indirect cooking over medium heat (about 325°F).
• In a small saucepan over medium-high heat on the stove, 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 (or to the smoker box of a gas grill, following manufacturer's instructions). When the wood begins to smoke, cook the duck, skin side up, over indirect medium heat, with the lid closed, 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.
  Brush the cooking grate clean. Add the wood chunks the smoker box of a gas grill, following manufacturer's instructions). When the wood begins to smoke, cook the duck, skin side up, over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the duck breast registers 165°F, 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.
  Brush the cooking grate clean. Add the wood chunks the charcoal (following manufacturer's instructions). When the wood begins to smoke, cook the duck, skin side up, over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the duck breast registers 165°F, 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.
  Brush the cooking grate clean. Cook the duck, skin side up, above foil pan, overmedium heat, with the lid closed, until the thickest part of the duck breast registers 165°F, 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.