|6 ounces||Plum Jam|
|1 cup||Papaya Juice|
|½ cup||Rice Wine Vinegar|
|¼ cup||Soy Sauce|
|1 pint||Jalapeno Pepper;seeded|
Prick duck all over with a fork. Place it in a steamer with an inch of water; simmer for 50 - 60 minutes. Remove and cool duck. (Can be done the day before barbecue.)
Cut duck into serving size pieces.
In a food processor, combine all the rest of the ingredients and puree. Marinate the duck pieces in puree for 1 hour.
Barbecue duck by placing a drip pan in center of barbecue and placing hot coals around it. Place duck in center over drip pan, put lid on barbecue and cook till skin is brown and duck is done to taste.
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