|
|
 |
 |
 |
Ingredients:
Duckling, fresh, about 5-7 pounds
Palmful of salt
One small onion
Three sprigs of parsley
Approximately three drinks worth of apple juice
Approximately two glugs worth of syrup, preferably dark corn
Juice from half a lemon
Enough coriander to dust your palm
Take the duckling, kill it and clean the carcass. Wash the bird and pat it dry. Rub the interior cavity with the salt; place onion and parsley in the cavity. Take remaining ingredients and put in pan. Bubble lightly until liquid is reduced by half. Place about half of the sauce into cavity of bird and skewer closed.
Fasten neck skin of duckling back with skewer. Flatten wings over breast; tie string around breast to hold wings securely. Tie drumsticks securely to tail. Insert spit rod through center of bird from breast end toward tail. Secure duckling on spit with clips. Check balance by rotating in palms of hands, adjust if necessary. (This is important for even cooking.)
Arrange medium-hot coals at back of firebox. Cook bird until golden brown and
tender. Frequently prick skin with tine to release excess fat. Add coals as
necessary to ensure even cooking. As duckling begins to brown brush remaining
sauce over exterior every five rotations.
Submitted by Kimberly Moser < Chittlin@aol.com>
| 