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| Home -> [Asian, Chinese, Ethnic, Poultry, Sauces & Dressings] -> [Kowloon duckling Recipe] |
Kowloon duckling
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| Artist: |
_ |
Yield: |
2 |
| Categories: |
Asian, Chinese, Ethnic, Poultry, Sauces & Dressings |
Rating: |
0 |
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Ingredients:
| 1
| | Duckling, 4 to 5 lbs. | | 6
| | Green onions, cut up | | 6
| | Parsley sprigs | | 1
| | Garlic clove, minced | | 1/2
| cup | Soy sauce | | 2
| tbsp | Honey | | 2
| tbsp | Lemon juice | | 1
| | Recipe Plum Sauce | | | PLUM SAUCE | | 1
| can | Plums, 17 oz. | | 1/4
| cup | Syrup from plums | | 1/4
| tsp | Orange peel, grated | | 3
| tbsp | Orange juice | | 2
| tbsp | Sugar | | 1/2
| tsp | Worcestershire sauce | | 1/4
| tsp | Cinnamon, ground |
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Procedures:
| 1 | Stuff cavity of duckling with onion, parsley, and garlic. | | 2 | Skewer neck and body cavities closed; tie securely with cord. | | 3 | In saucepan, heat soy sauce, honey, and lemon juice. | | 4 | Sprinkle dampened hickory chips over slow coals. | | 5 | Arrange coals away from duckling. | | 6 | Place duckling on foil baking pan; place atop grill. | | 7 | Close hood and roast for 2 ?to 2 ?hours, adding dampened hickory chips every 30 minutes and basting frequently with soy sauce mixture. | | 8 | Remove grease as needed. | | 9 | Serve with plum sauce. | | 10 | **plum sauce**** drain one 17-oz can purple plums, reserving ?cup syrup. | | 11 | Force plums through sieve. | | 12 | In saucepan, combine sieved plums, plum syrup, orange peel, orange juice, sugar, worcestershire sauce and cinnamon. | | 13 | Heat to boiling; simmer 10 minutes. | | 14 | Makes 1 ?cup. |
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