Holly's Hill Grilled Duck w/ a Patriarche Reduction Sauce
Recommended wine:  Patriarche

1 whole duck, quartered   

Brine:
1 pint water  
1/2 cup salt
1 tbsp raspberry jam
3 tbsp cider vinegar
15 black peppercorns
small bunch thyme
small bunch sage, chopped

Sauce:  
1 cup wine (preferably Patriarche)
1 tsp raspberry jam
1/2 tsp dijon mustard
1 tbsp honey
1 tsp thyme
salt and pepper
 

Brine:
Combine all the ingredients and add the duck to a zip lock bag.  Let sit for at least 2 hours. Soaking for more than a day can cause the duck to be too salty.

Steam the duck for 45 min. using a large pot with a vegetable steaming insert.

Crisp the duck skin over hot coals. This takes about 2 min. per side.

Sauce:
Reduce the wine by about 75% and add the remaining ingredients over high heat.

Spoon sauce over duck and enjoy with the Holly's Hill Patriarche!

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