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Duck with Plum Glaze

Source: The Barbecue Cookbook
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Active Time:  2 Hours 10 Minutes
Total Time:  2 Hours 25 Minutes
  Serves 8
2 ducks, each about 4 pounds
Salt and freshly ground black pepper
1 cooking apple, quartered
1 lemon, sliced
1/2 cup red wine
For the Glaze:
1/2 cup plum jam, sieved
1/4 cup water
2 tablespoons red wine vinegar
2 teaspoons chili sauce
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
Remove any internal fat from ducks, dry with kitchen paper and season cavities with salt and pepper. Divide apple and lemon between ducks, secure opening with poultry pins and truss. Prick skin well with a fine skewer and season with salt and pepper. Prepare glaze and take out to barbecue in its pan.

Place ducks on barbecue grill directly over drip pan containing 2 cups water. Cook indirect, hood down, for 2-2 1/2 hours. After ducks have cooked for 1 hour, brush with glaze, and repeat every 20 minutes or so. When cooked, remove to a board, cover with foil and stand 15 minutes. Meanwhile put pan with remaining glaze over direct heat, add wine and bring to the boil. Boil gently for 5 minutes until syrupy. Remove stuffing from ducks and discard. Halve the ducks, arrange on a warm platter and coat with sauce. Serve with vegetables of choice.

Put sieved plum jam in a small pan with remaining glaze ingredients and heat, stirring often, until smooth.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 131
Fat. Total: 6g
Fiber: 1g
Carbohydrates, Total: 4g
Sodium: 37mg
% Cal. from Fat: 41%
Cholesterol: 48mg
Protein: 13g
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Rating: 1
by: Sidney, OR Reviewed: 10/20/2009
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