Red Plum Glazed and Smoked Duck

Here is the Glaze for the Duck (or chicken, pork loin or chops, or maybe even a beef loin) It is slightly sweet, spicy, and smokey. It is super yummy! gives a nice crunch and zest!

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1 1/2 cups

Ingredients:
•1 cup plum jelly
•4 cloves garlic
•1 tablespoon fresh ginger
•1 tablespoon soy sauce
•1 tablespoon fresh ground black pepper

Directions:
Place on ingredients in a food processor and blend until smooth. About 1 hour before you are done smoking the duck paint over the entire surface. Continue glazing about every 15 minutes until done.

Now we did this exactly every 15 minutes towards the end of the duck being smoked. Then we put the duck in a 450 degree oven for about 15 minutes to crisp the skin. It was Fabuloso! However, I don't like dark meat, so I just ate a piece of the skin, and a tiny piece of meat, ha ha! But everyone loved it, there was only one little short, fat leg leftover! (In case you have never had duck, they are slightly larger than a chicken, but have longer, larger wings, and teeny, tiny, short, fat legs! They look really funny without their feathers! They also have a TON of thick, nasty, fatty skin. If you are going to roast or smoke a duck, you need to take a knife or large pointed object and poke tiny little holes all over the duck to allow the fat to seep out. If you do not prick the duck, it will be, to me, inedible. The fat does not taste good like how beef fat can sometimes be flavorful, duck fat is too rich and funky tasting, ha! You should go to about.com or other websites to find tips on smoking duck, or email me and I can send you some resources. We also used a (beer) can cooker, like what most people grill or roast a chicken on. This allows the fat to run also, otherwise you will have greasy duck, lol! It took around 50 minutes per pound to smoke our fresh duck, it was juicy and tender.