Roast Duck
2 ducks, 4 pounds each, cut into 4 pieces each
2 ounces fresh ginger, finely minced
4 garlic cloves mashed to a paste
3 tablespoons balsamic vinegar
1 cup honey
1/4 cup brandy
1/4 cup soy sauce
2 tablespoons Dijon mustard
Trim all visible fat form ducks
Mix together ginger, garlic and vinegar
Marinate duck for at least 3 hours in refrigerator
In a small saucepan add marinade to the honey and brandy, simmer 10 minutes .
Prepare a covered grill for roasting as described above.
Put duck pieces skin side down on hot grill when you can leave hand over the live fire for
3 or 4 seconds.
Baste the duck with simmered sauce and close the grill.
Turn and baste the duck every 15 minutes.
Continue to roast for 40 to 50 minutes.
Skin will be crispy when the duck is ready.
Simmer remaining sauce once more, adding more brandy if necessary.
Serve sauce on the side.