1 duck, 3-5 lbs.
1/4 c. oil
1 tsp. thyme
1/2 tsp. black pepper
2 cloves garlic, finely chopped
1 bay leaf, crumbled
1/8 lb. butter
2 tbsp. chopped parsley

1. With a sharp knife, cut a vertical slash through the breast of the duck down to the bone. With the fingers pull away the layer of skin. Using the knife, loosen the meat way from the underlying bone. Remove it in two pieces.

2. Remove the legs from the duck at the thigh.

3. Partially sever the bone connecting the drum stick from the thigh.

4. Simmer the heart and liver in water, 10 minutes for the heart, 5 for the liver.

5. Put the breast pieces, the leg-thighs, the simmered heart and liver in a bowl. Cover with oil, thyme, pepper, garlic, and bay leaf. Mix well and marinate at least 1 hour.

6. Prepare the grill.

7. Grill leg-thighs 30 minutes, turning every 5 minutes, brushing with the marinade.

8. Skewer the heart and liver. Grill these 5 minutes, turning once.

9. Grill the breast pieces 5 to 7 minutes, turning once.

10. Completely sever the legs from the thighs. Keep warm on a platter.

11. Carve the breast pieces on a bias, as you would London broil. Put these and the skewered pieces on the platter with the legs and thighs.

12. Melt butter in a saucepan, mix in the parsley, and pour over the duck pieces. Serves 2-3.