Serves: 4
Total Calories: 283
Remove all fat from cavity of ducking. Rinse and pat dry set aside. For sauce, place remainder of ingredients in blender or food processor and purée. Coat inside neck and body cavities of duckling with sauce. Truss legs, wings, and neck skin with skewers string closely to body. Prick skin all over with skewer to allow fat to drip off and allow skin to crisp during cooking period. Secure duckling on spit roast approximately 1 1/2 to 2 hours. During last hour, brush duckling with sauce every 5 minutes. When cooked, place duckling on heated platter and let stand 10 minutes before carving. Heat remaining sauce and serve spooned over sliced meat.
Note: Place hickory chips, that have been soaked in water at least 1/2 hour, on coals just before cooking for an appetizing smoky flavor.
This Rotisserie Duckling recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.
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