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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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This is a superb entree to make for a special dinner - my whole family loved it when I served it for Christmas several years ago. I have since used the sauce several times with chicken and it worked perfectly with that also. Ingredients:
2 fresh or thawed frozen ducklings, quartered (about 4-5 pounds each) |
garlic salt |
1/4 cup butter |
1 medium onion, chopped |
17 ounces can purple plums |
1/2 cup packed light brown sugar |
1/3 cup chili sauce |
1/4 cup soy sauce |
1/4 cup lemon juice |
1/2 teaspoon ground ginger |
2 teaspoons prepared mustard |
1 teaspoon worcestershire sauce |
Directions:
1. With a two-tined fork, prick skin of ducklings in several places; sprinkle with garlic salt.
2. Place ducklings, skin side up, on racks in 2 open roasting pans. Roast in a 350°F oven for 2 hours or until ducklings are tender.
3. Meanwhile, in a 2-quart saucepan over medium heat, in hot butter, cook onion, stirring occasionally, 5 minutes or until tender.
4. Into blender container, drain liquid from plums. Pit plums and add to container. Add onion mixture, brown sugar and remaining ingredients. Cover and blend at high speed until smooth.
5. Pour plum mixture into saucepan. Over medium heat, simmer plum mixture 25 minutes, stirring the mixture occasionally.
6. When ducklings are done, remove pans from oven; turn oven control to 400°F Remove ducklings and racks from pans; pour off fat; discard. Return racks and ducklings to pans and brush with some of sauce. Roast ducklings 15 minutes longer, brushing occasionally with sauce. Serve ducklings with remaining plum sauce.
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