Title: Kowloon Duckling
Categories: Sauce Poultry
Yield: 2 Servings
| | | DAVID DAY (HGSK65A) |
| 1 | | Duckling, 4 to 5 lbs. |
| 6 | | Green onions, cut up |
| 6 | | Parsley sprigs |
| 1 | | Garlic clove, minced |
| 1/2 | c | Soy sauce |
| 2 | tb | Honey |
| 2 | tb | Lemon juice |
| 1 | | Recipe Plum Sauce |
| PLUM SAUCE |
| 1 | cn | Plums, 17 oz. |
| 1/4 | c | Syrup from plums |
| 1/4 | ts | Orange peel, grated |
| 3 | tb | Orange juice |
| 2 | tb | Sugar |
| 1/2 | ts | Worcestershire sauce |
| 1/4 | ts | Cinnamon, ground |
Stuff cavity of duckling with onion, parsley, and garlic. Skewer neck and
body cavities closed; tie securely with cord. In saucepan, heat soy sauce,
honey, and lemon juice. Sprinkle dampened hickory chips over slow coals.
Arrange coals away from duckling. Place duckling on foil baking pan; place
atop grill. Close hood and roast for 2 1/4 to 2 1/2 hours, adding dampened
hickory chips every 30 minutes and basting frequently with soy sauce
mixture. Remove grease as needed. Serve with Plum Sauce.
******************Plum Sauce******************** Drain one 17-oz can purple
plums, reserving 1/4 cup syrup. Force plums through sieve. In saucepan,
combine sieved plums, plum syrup, orange peel, orange juice, sugar,
worcestershire sauce and cinnamon. Heat to boiling; simmer 10 minutes.
Makes 1 1/4 cup.