Smoked/BBQ duck and dove with an orange/cherry glaze, along with smoked corn and pumpernikel roll. Yum yum, ranch-house cookin' at it's finest! ^_^

Glaze consists of orange juice, cherry juice, sherry wine, a touch of balsamic vinegar, Mediterranean spice blend (or whatever you like), and pepper. I rarely measure, but a 3:1:2 ratio of the first 3 ingredients respectively sounds about right.

Cook time can vary depending on size of duck or # of ducks being cooked, but I cooked this one for about 20 minutes on a medium heated pit. This left the duck still a tad rare, which is common for duck. Unlike chicken and other poultry, duck is cooked more like a steak, as it is mostly lean muscle, and the longer it is cooked, the tougher and drier it will get. As long as it reaches 180 degrees or above internally for a few minutes, it is perfectly safe to eat. Of course, I know plenty of ppl that are turned off by the sight of rare/pink meat, so feel free to adjust the cook time according to your personal tastes.

Dove is treated essentially the same, although, since they are much smaller than duck, they tend to cook up a bit faster than the duck, and care must be taken not to burn them.