Wild Roasted Duck

1 large can plums

1 cup honey

1/2 cup catsup

3 tablespoons soy sauce

1 onion, chopped

Make plum sauce first. Remove pits from a large can of plums, add to blender with juice and the other ingredients.

Bring to a slow boil and simmer for two hours, stirring occasionally.

With game shears or scissors, cut duck down back and wash thoroughly. Salt and pepper duck inside and out. Cut onion in quarters and put 2 quarters inside each bird. Cut I slice bacon in half and place 2 pieces side by side on a sheet of foil. Place duck back side down on top of bacon. Cut another slice of bacon in half and place these 2 pieces over duck's breast. Fold foil over duck and close ends tightly. Put in a cake pan or sided cooking sheet to avoid any dripping in oven. Place in a 350 degree preheated oven and bake for three and a half to four hours. After baking time, remove from oven and open foil. With shears or scissors, cut duck in half down middle of breast. Place the one half pieces in a cake pan and pour plum sauce over ducks and return to a 250 degree oven for 10 to 15 minutes.

Copyright 1998-2014 Stephen Ricciardelli