Cider-glazed duckling

1 gallon fresh apple cider
1 duck, 4-1/2 pounds
2 Granny Smith apples, quartered
1 small onion, sliced
1 small carrot, sliced
2 ribs celery, roughly chopped
Salt and pepper

1. In large saucepan bring apple cider to a boil. Continue boiling for about 3 hours until reduced to one pint. The resulting glaze will be intensely flavored, rich, and thick.
2. Remove neck, giblets, wing tips, and any excess fat from duck; reserve. Rinse duck and pat dry. Prick the duck all over with a fork. Place apples inside the body cavity. Tie the legs closed and set aside.
3. In a 13 X 9-inch heavy-gauge foil pan, place neck, giblets, wing tips, reserved fat, onion, carrot, and celery. Season with salt and pepper. Place the duck on top of the mixture.
4. Place pan in center of cooking grate. Grill duck 2 to 2-1/2 hours or until internal temperature reaches 180 F (82 C). Halfway through grilling time, start glazing duck with the cider reduction (pour into a plastic squeeze bottle for cooking use, or use a basting brush). Continue glazing every 15 minutes until duck is done. Remove duck from grill and let stand 10 minutes.
5. Discard neck, giblets, wing tips, fat, vegetables, and apples. Serve duck with remaining cider glaze, if desired. Store any leftover glaze in the refrigerator for up to 2 weeks and use on other grilled poultry or pork.