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Baste the ducks with a sweet, tangy glaze as they cook on the grill.
- 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
Trim the ducks of any internal fat, pat dry with paper towels and season cavities with salt and pepper. Dividing equally, place the apple and lemon in the ducks, secure the cavity openings with poultry pins and truss. Prick the skin well with a fine skewer and season with salt and pepper.
Prepare the glaze.
Place ducks on a barbecue grill directly over a drip pan containing 2 cups water. Cook indirectly, grill hood down, for 2 to 2 1/2 hours total. After the ducks have cooked for 1 hour, brush with the plum glaze and repeat every 20 minutes or so. When the duck is cooked, remove to a board, cover with foil and let stand for 15 minutes.
Meanwhile, place the pan with the remaining glaze on the grill over direct heat, add wine and bring to a boil. Boil gently for 5 minutes until syrupy. Remove the fruit from inside the ducks and discard. Halve the ducks, arrange on a warm platter and coat with the plum sauce. Serve with vegetables of choice.
FOR THE GLAZE:
Put the sieved plum jam in a small pan with the remaining glaze ingredients and heat, stirring often, until smooth.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
131 calories; 6g total fat; 48mg cholesterol; 37mg sodium; 4g carbohydrates; 1g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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