Name Spit _ roast Ducklings with Apricot Glaze


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* 2 x 2 kg (4 lb) oven-ready ducklings, fresh or frozen
* 250 g (8 oz) apricot jam (sieved if preferred)
* 150 ml (1/4 pint) white vermouth
* salt

1. Defrost the ducklings if using frozen ones. Remove the giblets and pat the ducklings dry inside and out. Sprinkle the birds with salt and truss if necessary. Position the ducklings on the spit and fit the clamps tightly. Set over a drip pan and spit-roast over the hot coals of a preheated barbecue for 30 minutes.
2. Combine the apricot jam and vermouth in a pan over a low heat and stir well until blended. Use to brush the ducklings and cook for a further 1-1 1/2 hours, basting often, until juices from the thigh run clear when pierced with a skewer.
3. Remove the ducklings from the spit to a serving dish and spoon any remaining baste over the top. Serve with a salad of watercress and orange tossed in a light vinaigrette.

Serves: 8

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