Honey-Orange-Glazed Muscovy Duck With Parsnip Mash

Combine the first 10 ingredients until smooth.Remove the duck quarters from the legs; cool the breasts. Sprinkle the quarters with 1/4 teaspoon salt and 1/4 teaspoon pepper and place in a deep baking dish. Add half of the juice concentrate mixture; leave the remaining mixture.Bake under the lid at 275 ° C for 4 hours or until the meat is separated from the bones.Sprinkle the duck breasts with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper.Prepare the fire by placing charcoal or lava rocks on each side of the grill, leaving the middle empty. Place a baking sheet between the coals. Brush the baking dish with vegetable spray and place on the grill. Place the breasts, skin side up, on a baking sheet. Grill, covered, over medium-high heat (350 ° to 400 °) for about 45 minutes, or until the meat thermometer inserted in the thickest part shows 160 °, occasionally drizzling the remaining juice concentrate mixture.Turn the breasts over and cook over high heat for 5 minutes or until crisp, occasionally drizzling with the remaining juice concentrate mixture. Serve the duck with parsnip puree. Decorate if desired.