Start with a fresh duckling, 4 to 5 lbs., rinse with cold water and pat dry. Score the skin. or ask your butcher to do this for you, season outside and inside the duck with your favorite poultry seasoning, or just salt and pepper. cut up one apple and one onion in large chunks and place in the cavity, roast on a moderate 300 degree grill, indirect method, for 2 hours. It is important to use a drip pan for this recipe to catch all the fat runoff - there will be a substantial amount. If roasting in a 350 oven, be sure to use a roasting rack in the roasting pan.

After you remove the duck from the grill or oven, simply cut into 4 pieces(simply is a term used lightly, it's gonna be messy) and serve. Don't discard the bones and skin, reserve these to a 10 to 12 quart stock pot and cover with water, simmering for several hours,and straining the broth for a delicious duck stock. Cool the strained stock in the fridge overnight. When cooled and the fat has solidified on the top, skim the fat and reserve. Use one tablespoon of the fat to saute two scallions in a frying pan.

When the vegetables are tender add them to the stock along with a sliced carrot. Add a few generous dollops of either sour cream or creme fraiche and stir to create the most delicious creamy duck soup you have ever tasted! The sour cream really compliments the smokey roasted duck flavor - it's one of my favorites!