Recipe Categories
Poultry 
Duck

Lynn's Duck With Plum Sauce

1 Duckling, 4 to 5 lbs. 
6 Green onions, cut up 
6 Parsley sprigs 
1 Garlic clove, minced 
1/2 c Soy sauce 
2 tbs Honey 
2 tbs Lemon juice 

Stuff cavity of duckling with onion, parsley, and garlic. Skewer neck and body cavities closed; tie securely with cord. In saucepan, heat soy sauce, honey, and lemon juice. Sprinkle dampened hickory chips over slow coals. Arrange coals away from duckling. Place duckling on foil baking pan; place atop grill. Close hood and roast for 2 1/4 to 2 1/2 hours, adding dampened hickory chips every 30 minutes and basting frequently with soy sauce mixture. Remove grease as needed. 

PLUM SAUCE

1 cn Plums, 17 oz. 1/4 c Syrup from plums 
1/4 tesp Orange peel, grated 
3 tbs Orange juice 
2 tbs Sugar 
1/2 tesp Worcestershire sauce 
1/4 tesp Cinnamon, ground 

Serve with Plum Sauce. 

Plum Sauce Drain one 17-oz can purple plums, reserving 1/4 cup syrup. Force plums through sieve. In saucepan, combine sieved plums, plum syrup, orange peel, orange juice, sugar, Worcestershire sauce and cinnamon. Heat to boiling; simmer 10 minutes. Makes 1 1/4 cup

Magnificent promises are always to be suspected.

- Theodore Parker