Duckling With Orange Baste
|Whole duckling||5 Pound, thawed|
|Orange juice||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
Remove giblets and reserve for other uses; rinse duckling and pat dry.
Secure neck skin to back with skewer.
Pierce duck skin well with fork.
Truss duckling so that wings and legs are held firmly against body.
In a pan, combine orange juice, soy, honey, and pepper; heat until well blended.
Bank about 20 glowing coals on each side of fire grill and place a deep metal drip pan in center.
Place grill 4 to 6 inches above drip pan; grease grill lightly.
Place duckling, breast-side-up, on grill directly above drip pan.
Cover barbecue and adjust