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5 lb. duckling
2 tsp. salt
1 small onion
3 sprigs parsley
1/2 cup dry vermouth or apple juice
1/2 cup dark corn syrup
1 tbsp. lemon juice
1 tsp. ground coriander

Wash duckling; pat dry. Rub cavity with salt; place onion and parsley in cavity. In saucepan, combine remaining ingredients; simmer 15 to 20 minutes or until sauce is reduced about half.
Fasten neck skin of duckling to back with skewer. Flatten wings over breast; tie string around breast to hold wings securely. Tie drumsticks securely to tail. Insert spit rod through center of bird from breast end toward tail. Secure duckling on spit with holding forks. Check balance by rotating in palms of hands.
Arrange medium-hot coals at back of firebox; place large foil drip pan under spit area. Just before placing duckling on rotisserie, use a baster to force 1/4 cup of the sauce into cavity. If needed, use additional skewers to keep the cavity closed securely.
Cook duckling 2 hours or until tender; frequently prick skin with fork to allow excess fat to drain away. Add coals if necessary to maintain even heat. During last 20 minutes of cooking, brush duckling every 5 minutes with remaining sauce.

2 or 3 servings
 
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