To Truss Duckling
Fasten skin of neck to back,
with poultry pin. Fold wing
tips under body, to secure
wings close to it. Then close
body cavity with poultry
pins, lace (as for shoe) with
twine. Ties ends of legs
together. |
Yield 4 servings
| 1 duck (3-4 pounds) |
5 to 6 tbs. honey |
| 3 tsp. wine vinegar |
2 tbs. soy sauce |
| 2 to 3 tsp. sherry |
1 orange |
| 1 onion |
salt and pepper |
| 3/4 pound mushrooms, sliced |
4 onions, peeled, quartered |
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Preheat broiler or barbecue charcoal grill
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Prepare special basting sauce: In pan put honey, vinegar, soy sauce, sherry,
juice of 1/2 orange and 3 tablespoons water.
-
Heat together; bring to a boil. Let cool.
-
Prick skin of duck lightly with sharp fork; pour several pints of boiling
water to soften the skin.
-
Let dry.
-
Put onion and 1/2 orange inside of of the duck.
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Season with salt and pepper.
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Put the bird on the spit; when broiler or barbecue is very hot, cook bird,
basting frequently with special sauce.
-
Allow 20 minutes per pound; lower heat after first half hour.
-
Test if duck is done by sticking skewer deeply into leg meat.
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If juice is clear, duck is done.
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Remove from heat.
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Serve with rice and bean sprouts.
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