Ingredients Jump to Instructions ↓

  1. 2 ducks, each about 4 pounds Salt and freshly ground black pepper

  2. 1 cooking apple, quartered

  3. 1 lemon, sliced

  4. 1/2 cup red wine For the Glaze:

  5. 1/2 cup plum jam, sieved

  6. 1/4 cup water

  7. 2 tablespoons red wine vinegar

  8. 2 teaspoons chili sauce

  9. 1/4 teaspoon ground ginger

  10. 1/4 teaspoon ground allspice

Instructions Jump to Ingredients ↑

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


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