Barbecued Duck

• 2 4 1/2- to 5-pound ducks
• 6 tablespoons light soy sauce
• 2 tablespoons orange juice concentrate, thawed but not diluted
• 3 tablespoons sherry vinegar
• 1/2 teaspoon Chinese five-spice powder
• 1/2 teaspoon Chinese chili oil (or to taste)

1. Following the directions in the proceeding recipe for Basic Roast Duck, roast the ducks for the three hours at 300 degrees, through Step 5.
2. The final preparation can then be done immediately, or if more convenient up to one hour later.
3. Preheat barbecue grill.
4. Mix the soy sauce, orange juice concentrate, sherry vinegar, five-spice powder and chili oil together.
5. Quarter the ducks and brush with this mixture.
6. Barbecue the duck pieces, skin side down at first, for about 20 minutes, basting with the sauce.

ducks, soy sauce, orange juice concentrate, sherry vinegar, chinese chili oil

Taken from cooking.nytimes.com/recipes/2187 (may not work)