Yield: 6 servings
|2||Ducks (5 lb each)|
|6 ounces||Plum Jam|
|1 cup||Papaya Juice|
|½ cup||Rice Wine Vinegar|
|¼ cup||Soy Sauce|
|4||Cloves Garlic, Chopped|
|1||Jalapeno Pepper, seeded|
Prick the ducks all over with a fork. Place in a steamer with about 1" of water. Bring to a boil. Reduce heat to a simmer and cover.
Simmer for 50 to 60 minutes. Cut the ducks into serving size pieces.
Combine the remaining ingredients in a food processor. Puree. Place the duck pieces in a flat glass baking dish, Pour the marinade over.
Let the duck pieces marinate for 1 hour, turning once during that time. Prepare the barbecue - it is NOT ready until ALL the coals have a THICK, even coating of gray ash.
Place a drip pan in the center of the barbecue with the hot coals surrounding it. Place the duck pieces on the grid directly over the drip pan. Place the lid on the barbecue. Cook until the skin is brown and the duck is done to taste. Serve hot.
Submitted By IAN HOARE On 07-19-95