Asian Barbecued Duck - cooking recipe

Ingredients

2 (5 lb.) ducks
6 oz. plum jam
1 c. papaya juice
1/2 c. rice wine vinegar
1/4 c. soy sauce
1 (2-inch) piece ginger
4 Tbsp. chopped basil
4 cloves peeled garlic
1/2 chopped onion
1 seeded jalapeno pepper (optional)

Preparation

Prick duck all over with a fork.
Place them in a steamer with an inch of water; simmer for 50 to 60 minutes.
Remove; cool duck. (Can be done the day before barbecue.)
Cut duck into serving size pieces.
In a food processor, combine all ingredients and puree. Marinate the duck pieces in puree for 1 hour.
Barbecue duck by placing a drip pan in center of barbecue and placing hot coals around it.
Place duck in center over drip pan, put lid on barbecue and cook until skin is brown and duck is done to taste.