Rinse duck and pat dry. Brush skin with 1 T. oil and sprinkle with salt. Prick skin all over with fork.
Place duck, breast side up, on roasting rack in roasting pan. Place pan in center of cooking grate. Add 1 c. water to roasting pan. Grill 1-3/4 to 2 hours, or until drumsticks move easily in their sockets and juices run clear or duck reaches internal temperature of 180 degrees.
In a large skillet, heat remaining oil. Add leeks and ginger and sautee for 2-3 minutes. Add wine, soy sauce, ketchup, and hot pepper sauce. Bring to a boil; reduce heat and simmer for 10 minutes. Mix together pineapple juice and cornstarch; add to sauce, return to a boil, and simmer 2 minutes. Add pineapple cubes and salt; stir.
Remove duck from grill. Let stand for 10 minutes. Quarter duck and place in sauce.
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