Kowloon duckling *hgsk65a*
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Kowloon duckling *hgsk65a*
  Poultry    Duck  
Last updated 6/12/2012 12:46:27 AM. Recipe ID 6735. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Kowloon duckling  *hgsk65a*
 Categories: Bar-b-q, Ethnic, Poultry, Duck
      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

MMMMM-------------------------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

Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 6735 (Apr 03, 2005)

[an error occurred while processing this directive]