Kowloon duckling

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Recipe by: gerd-jan

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.