4 lb Duckling; up to 5 lb
6 Green onions; cut up
6 Parsley sprigs
1 cl Garlic; minced
1/2 c Soy sauce
2 tb Honey
2 tb Lemon juice
1 Recipe Plum Sauce
MMMMM-------------------------PLUM SAUCE------------------------------
17 oz Can plums
1/4 c Syrup from plums
1/4 ts Orange zest; grated
3 tb Orange juice
2 tb Sugar
1/2 ts Worcestershire sauce
1/4 ts Ground cinnamon
Stuff cavity of duckling with onion, parsley, and garlic. Skewer
neck and body cavities closed; tie securely with cord. In saucepan,
heat soy sauce, honey, and lemon juice. Sprinkle dampened hickory
chips over slow coals. Arrange coals away from duckling. Place
duckling on foil baking pan; place atop grill. Close hood and roast
for 2-1/4 to 2-1/2 hours, adding dampened hickory chips every
30 minutes and basting frequently with soy sauce mixture. Remove
grease as needed. Serve with Plum Sauce.
Plum Sauce:
Drain one 17-oz can purple plums, reserving 1/4 cup syrup. Force
plums through sieve. In saucepan, combine sieved plums, plum syrup,
orange zest, orange juice, sugar, worcestershire sauce, and
cinnamon. Heat to boiling; simmer 10 minutes.
