Grilled Peking Duck

Grilled Peking Duck

Yield: 4 Servings

4 c  water

1/2 c  soy sauce

1/4 c  honey

2 T  turmeric

3 garlic cloves,crushed

1 t  ginger,ground

1 duck (5 lb)

In a wide shallow pan or large deep skillet, combine all ingredients

except the duck.  Bring to a boil, then reduce heat to low and simmer

five minutes. Meanwhile, rinse the duck; remove giblets and neck,

reserving for soup. Truss the duck, making a handle of the string.

Place the pan with the hot soy mixture in the sink. Holding the duck

by the handle over the pan, ladle hot soy mixture on all sides until

the skin has a 'cooked' look. Hang duck in a cool, airy, breezy place

for 4 to 6 hours to dry the skin. Or, place duck on a wire rack over

a pan and refrigerate overnight. Pour leftover mixture in an

oven-proof saucepan. Place duck, breast side down, in a roast holder

inside a deep aluminum foil drip pan. Place pan in the center of

grill; cover and grill for 1-1/2 to 1-3/4 hours using over deep drip

pan containing 1/2' water. Place soy mixture over direct coals and

boil to reduce by half. Strain soy mixture through a fine sieve and

serve with duckling.